Jul 14 2026
Restaurants›Ruffino's On The River›Pork Cheeks Recipe

Pork Cheeks Recipe

Inspired by Ruffino's On The River
Time5h
Serves4

Sous vide pork cheeks, cooked for 48 hours, served with butternut squash puree, bacon jam, and roasted pork jus

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Ingredients

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Pork Cheeks

Butternut Squash Puree

Bacon Jam

Roasted Pork Jus

Method

Pork Cheeks

  1. 1

    Prepare the Pork Cheeks

    Season the pork cheeks with salt, black pepper, garlic powder, onion powder, and fresh thyme. Make sure to coat them evenly.

  2. 2

    Sous Vide Cooking

    Seal the seasoned pork cheeks in a vacuum bag with olive oil. Place the bag in a sous vide water bath preheated to 165°F (74°C) and cook for 48 hours.

  3. 3

    Sear the Pork Cheeks

    After 48 hours, remove the pork cheeks from the bag, pat them dry with paper towels. Heat a skillet over medium-high heat and sear the pork cheeks for about 2-3 minutes on each side until they are golden brown.

Butternut Squash Puree

  1. 4

    Prepare the Butternut Squash

    Peel and dice the butternut squash into small cubes. Place them in a pot, cover with water, and boil until tender, about 15-20 minutes.

  2. 5

    Make the Puree

    Drain the squash and return it to the pot. Add butter, salt, black pepper, and a pinch of nutmeg. Use an immersion blender to puree until smooth. Adjust seasoning as needed.

Bacon Jam

  1. 6

    Cook the Bacon

    In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels.

  2. 7

    Prepare the Jam Base

    In the same skillet, add chopped onion and cook until translucent. Add the cooked bacon back in, along with brown sugar, apple cider vinegar, and black pepper. Stir to combine.

  3. 8

    Simmer the Jam

    Reduce heat and let the mixture simmer for about 15-20 minutes until it thickens. Remove from heat and let cool slightly before transferring to a food processor. Pulse until desired consistency is reached.

Roasted Pork Jus

  1. 9

    Roast the Pork Bones

    Preheat the oven to 425°F (220°C). Place pork bones on a baking sheet and roast for about 30 minutes until browned.

  2. 10

    Prepare the Stock

    In a large pot, add the roasted pork bones, diced carrots, celery, onion, thyme, and water. Bring to a boil, then reduce heat and let simmer for 4-6 hours, skimming off any foam.

  3. 11

    Strain the Jus

    After simmering, strain the stock through a fine mesh sieve into a clean pot. Reduce the liquid over medium heat until desired concentration is reached, then season with salt and pepper to taste.

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