Hoofdgerecht
€26.98
Portie (1p)
Inclusief één bijgerecht naar keuze
* Minimum bestelling: 2x
Langzaam gegaarde varkenswang in een rijke jus van rode wijn en kalfsfond. De saus is diep umami met een milde pittigheid van Koreaanse chilipasta (gochujang) en een vleugje zoetheid van mirin en sojasaus. Het vlees is uitzonderlijk mals en wordt afgemaakt met een frisse, pittige topping van fijngesneden gember en lente-ui om de rijkdom in balans te brengen. Dit gerecht is volledig gaar en klaar om thuis zachtjes op te warmen.
⚠️ Allergenen: soja, gluten, melk
Versheid: 4 dagen houdbaar na levering. Vriezerbestendig tot 3 maanden.
"Echt super lekker. Een smaakbommetje 😋😋. Bestel ik zeker opnieuw samen met de lekkere purée aardappelen."
"Het vlees is zo zacht, het smelt letterlijk in je mond. Ga het zeker weer bestellen, de saus is echt geweldig!"
Mr. Saucy levert kant-en-klare maaltijden van restaurantkwaliteit met een verheven culinaire ervaring. Onze gerechten tonen fusie-elementen en gedurfde, smaakvolle benaderingen geïnspireerd door klassieke Europese culinaire tradities en wereldkeukens.
Elk gerecht wordt zorgvuldig bereid door ervaren chefs en vers aan uw deur geleverd in fraudebestendige verzegelde containers—klaar om op te warmen en te genieten. Magnetronbestendig, vriezerbestendig en hersluitbaar voor gemakkelijke bewaring. Geen voorbereidingswerk, geen opruimen, gewoon authentieke restaurantsmaken thuis.
Gemakkelijk bestellen: Plaats uw bestelling tot 48 uur voor levering.
Bezorggebied: Brugge, Damme en Knokke-Heist, België
Recept door Mr Saucy aka Christophe
Christophe Rammant is a culinary professional with expertise in French and global cuisine. He has developed recipes and cooking techniques that bridge traditional methods with modern home cooking approaches. Christophe focuses on making classic culinary techniques accessible to home cooks through clear instruction and practical applications. He studied at Le Cordon Bleu Paris and has work experience at a two star Michelin restaurant.
Professional Chef, 20+ Years Experience, Le Cordon Bleu Paris graduate
160°C voor 25 minuten
Transfer contents to an oven-safe dish or shallow baking tray. Cover tightly with aluminum foil to prevent drying. Heat at 160°C for 20-25 minutes until steaming hot throughout. For an elevated presentation, serve directly from the oven dish at your table—the rich sauce and tender pork cheeks look stunning in a rustic ceramic dish. The low oven temperature ensures the meat stays silky and doesn't toughen.
Medium voor 6 minuten
Open container lid and place loosely back on top (not sealed tight—this allows steam to escape while retaining moisture). Microwave on medium power (50-60%) for 5-6 minutes until steaming hot throughout. Stir gently halfway through to distribute heat evenly. Let stand 1 minute before serving. The gentle microwave heat preserves the tender, melt-in-your-mouth texture of the braised pork cheeks.
Transfer to a heavy-bottomed saucepan or sauté pan. Add 2-3 tablespoons of water or additional stock to prevent sticking. Heat over medium-low heat for 8-10 minutes, stirring gently every 2-3 minutes. This method gives you the most control and allows you to adjust sauce consistency—simmer uncovered for thicker sauce, or add liquid for a lighter coating. Perfect for those who want to fine-tune the final result.
Authentic pork cheek braises require skills and time that most home cooks simply don't have. The cheeks must be carefully trimmed of silver skin, seared to develop fond, then braised at precisely 150°C for three hours while monitoring liquid levels. The sauce demands a proper mirepoix base, quality veal stock reduction, and the technique of toasting gochujang to develop its smoky, caramelized notes rather than raw heat. Our chef spent years perfecting the balance between French 'Grand Veneur' tradition and Korean fermented chili complexity—a culinary bridge that requires deep understanding of both cuisines. This isn't something you can replicate from a quick online recipe.
Skip the 4-hour active cooking time, the specialty veal stock sourcing, and the risk of overcooking expensive pork cheeks into tough, dry meat. You're getting the result of professional braising technique that transforms tough connective tissue into silky gelatin that coats your palate. Perfect for impressing dinner guests who appreciate serious cooking—serve this with confidence knowing it represents authentic French technique elevated with modern Korean flavors. The ginger-scallion gremolata adds the fresh, bright contrast that professional chefs know is essential to balance rich braises. Just 25 minutes from fridge to a dish that would cost €35-45 per person at a quality bistro.
Open container lid and place loosely back on top. Microwave on medium power (50-60%) for 5-6 minutes until steaming hot throughout. Alternatively, transfer to oven-safe dish and heat at 160°C for 20-25 minutes covered with foil. The gentle heat preserves the tender, silky texture of the braised pork cheeks perfectly.
Keep in the original resealable container at 4°C or below. Stays fresh for 4-5 days after delivery. The rich wine-based sauce actually develops deeper flavors over the first 2-3 days. Always check that the seal remains intact and the meat smells fresh before reheating.
Yes, the container is freezer-safe. Seal tightly and freeze for up to 3 months. Braised pork cheeks freeze exceptionally well—the gelatin-rich sauce protects the meat from freezer burn. Thaw overnight in refrigerator before reheating. The texture and flavor remain restaurant-quality after proper thawing and gentle reheating.
Each order contains 2 main course portions packaged together in one container. Serves 2 people as a complete, substantial main dish. Each portion includes generous pork cheeks (approximately 200-250g cooked weight) with rich sauce and gremolata. This is a hearty, satisfying main course designed to be the centerpiece of your meal.
Yes, contains soy (in gochujang and soy sauce), wheat/gluten (in gochujang and soy sauce), dairy (butter in sauce), celery (in mirepoix base), and sulfites (from red wine). Not suitable for those with these allergies. The dish is free from nuts, eggs, and shellfish.
Pairs beautifully with a full-bodied Côtes du Rhône or Syrah—the wine's peppery notes complement the gochujang heat while matching the sauce's intensity. For beer lovers, try a Belgian Dubbel with its malty sweetness balancing the umami richness. Non-alcoholic option: chilled barley tea cuts through the richness perfectly.
Yes, this meal arrives fully cooked and ready to heat. The pork cheeks have been braised for three hours until fork-tender, then cooled and sealed. You're simply reheating chef-prepared food—no cooking skills required. Just heat gently to preserve the silky texture, and you'll have restaurant-quality results in minutes.
This is a modern 'Grand Veneur' interpretation—a classic French game sauce technique applied to pork with Korean gochujang replacing traditional spices. The fermented chili paste adds complex umami depth that complements the red wine reduction beautifully. It's culinary fusion done with respect for both traditions, creating layers of flavor impossible in traditional recipes.
Keep in original resealable container in refrigerator at 4°C or below. The container seals tightly, so no need for plastic wrap or transferring to another dish. Stays fresh for 4-5 days after delivery. Interestingly, the flavors actually deepen and meld over the first 2-3 days as the wine and gochujang marry further—many chefs prefer braised dishes on day two or three.
The container is freezer-safe for extended storage. Seal tightly and freeze for up to 3 months. Braised pork cheeks are ideal for freezing because the gelatin-rich sauce protects the meat from freezer burn and texture degradation. Thaw overnight in the refrigerator (never at room temperature for food safety). After proper thawing and gentle reheating, the texture remains fork-tender and the sauce silky—you won't be able to tell it was frozen.
Bij voorkeur te consumeren binnen 5 dagen na levering.
