Chicken Fried Pork Cheeks | Gordon Food Service
1. Bring 3.8 L of water to a boil. Add the pork base, carrots, celery, onions and bay leaves. Stir until the base has dissolved. Simmer 20 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at gfs.ca.
Ingredients
- 3.8 L Water
- 56 g Pork Base
- 250 ml GFS Canola Salad Oil
- 4 1/2 kg Pork Cheek
- 454 g Jumbo Carrots, diced
- 454 g Markon Jumbo Celery, diced
- 454 g Vidalia Onion, diced
- 3 un Trade East Whole Bay Leaves
- 2.8 kg GFS Breader
- 4 3/4 L Buttermilk
- 454 g Kale, trimmed and sliced
- 1.2 L Recipe: Pork Grainy Mustard Sauce, warmed
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