Pork Cheek Omelette Recipe

Season and sear

Pat pork cheeks dry and season with 1 tsp salt and 1/2 tsp black pepper. Warm 2 tablespoons olive oil in a heavy skillet or Dutch oven over medium-high heat until shimmering. Add pork cheeks and sear 3–4 minutes per side until well-browned.

Add aromatics and braise

Reduce heat to medium, add the crushed garlic and fresh thyme sprigs, and cook 1 minute until fragrant. Pour in 1 cup chicken stock (or water) to come about halfway up the cheeks. Bring to a gentle simmer, then cover and reduce heat to low. Braise until fork-tender, about 1 to 1¼ hours.

Cool and shred

Remove pork cheeks to a plate and let rest 10 minutes. Reserve braising liquid. Shred the cheeks with two forks into bite-sized pieces. If the meat is very lean, toss briefly in 1–2 tablespoons of reserved braising liquid to keep moist.

In a small bowl, mix 4 oz Boursin-style cheese with 2 tablespoons snipped chives, 1 tablespoon chopped parsley, 1/2 teaspoon lemon zest and 1/4 teaspoon freshly ground black pepper. Stir until uniform. Taste and adjust salt/pepper if needed. Keep chilled until assembly.

Make the dressing: whisk together 1 tablespoon fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon Dijon, 1/2 teaspoon honey, 1 teaspoon minced shallot, 1/4 teaspoon salt and 1/4 teaspoon black pepper until emulsified.

Dress the frisée: place 4 cups torn frisée in a large bowl, add the dressing and toss gently to coat. Taste and adjust seasoning. Keep tossed frisée chilled or at cool room temperature until plating.

Beat the eggs: in a bowl, whisk 6 whole eggs with 3 tablespoons milk, 1/2 teaspoon salt and 1/4 teaspoon black pepper until just combined and slightly frothy.

Cook the omelette: heat a 10–12 inch nonstick skillet over medium-low. Add 1 tablespoon unsalted butter and swirl until melted and foam subsides. Pour in half the egg mixture (for two omelettes) or all if making one large omelette. Using a spatula, gently stir the eggs for the first 20–30 seconds, then tilt the pan and let the eggs set, lifting edges to allow uncooked egg to flow underneath. Add small dabs (about half) of the prepared Boursin over the surface and scatter half of the shredded pork cheeks evenly across.

Finish and fold: when eggs are mostly set but still slightly glossy on top (about 2–3 minutes), add a pat of the remaining butter along the edge, fold the omelette in half or roll gently, and slide onto a warm plate. Repeat with remaining butter, egg mixture, Boursin and pork for a second omelette if making two servings.

Plate: place a portion of dressed frisée to one side of each plate. Top the omelette with a small spoonful of any remaining Boursin and a few extra shreds of pork cheek. Drizzle 1 teaspoon extra virgin olive oil over the frisée and omelette edges if desired.

Garnish: scatter 1 tablespoon microgreens or additional chopped chives over the omelette and salad. Serve immediately.