Fig and Verjus Braised Pork Cheek • St. Francis Winery & Vineyards

Name: Fig and Verjus Braised Pork Cheek • St. Francis Winery & Vineyards
Ingredients: Pair with Zinfandel; Preheat oven to 325°F.; Season pork cheeks with salt. In a large sauté pan sear on both sides until caramelized and dark brown. Remove and set aside.; Add onions, leeks, garlic, and bay leave to the pan, sauté until translucent. Add cumin, coriander, and fennel. Heat until fragrant, about 2 minutes. Stir in honey and add orange zest.; Deglaze pan with verjus and reduce by half. Add pork stock, figs, and pork cheeks. Cover with parchment paper and place in the oven for 11⁄2-2 hours or until pork is fork-tender.

www.stfranciswinery.com

Savor tender pork cheeks braised in Verjus Blanc andMission figs, paired perfectly with Zinfandel. Perfect for special occasions!

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Ingredients

Pair with Zinfandel
Preheat oven to 325°F.
Season pork cheeks with salt. In a large sauté pan sear on both sides until caramelized and dark brown. Remove and set aside.
Add onions, leeks, garlic, and bay leave to the pan, sauté until translucent. Add cumin, coriander, and fennel. Heat until fragrant, about 2 minutes. Stir in honey and add orange zest.
Deglaze pan with verjus and reduce by half. Add pork stock, figs, and pork cheeks. Cover with parchment paper and place in the oven for 11⁄2-2 hours or until pork is fork-tender.