Braised Pork Cheeks Grand Veneur with Korean touch
€29.20
Portion (1 person)
About this dish
Slow-cooked pork cheeks in a rich red wine and veal stock reduction. The sauce is deeply savory with a mild heat from Korean chili paste (gochujang) and a touch of sweetness from mirin and soy. The meat is exceptionally tender and finished with a fresh, zesty topping of minced ginger and scallions to balance the richness. This dish is fully cooked and ready to be gently reheated at home. ⚠️ Allergens: Contains soy, wheat (gluten), dairy (butter), celery, and sulfites (wine).
Reviews
"Really super delicious. A flavor bomb 😋😋. Will definitely order again along with the tasty mashed potatoes."
"The meat is so soft, it truly melts in your mouth. Will definitely order again, the sauce is bomb! "
About Mr. Saucy
Mr. Saucy delivers restaurant-quality ready-made meals with an elevated culinary experience. Our dishes showcase fusion elements and bold, flavor-forward approaches inspired by classical European culinary traditions and global cuisines.
Each dish is carefully prepared by skilled chefs and delivered fresh to your door in tamper-proof sealed containers—ready to heat and enjoy. Microwavable, freezer-safe, and resealable for convenient storage. No prep work, no cleanup, just authentic restaurant flavors at home.
Easy ordering: Place your order up to 48 hours before delivery.
Serving: Bruges, Damme, and Knokke-Heist, Belgium
Recipe by Mr Saucy aka Christophe
Christophe 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.
Homecook turned pro with a Cordon Bleu Paris graduate
How to Heat & Serve
Oven Method (Recommended)
160°C for 25 minutes
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.
Microwave Method
Medium power for 6 minutes
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.
Stovetop Method
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.
Restaurant-Quality French Technique Without the All-Day Commitment
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.
Frequently Asked Questions
How do I reheat this Gochujang-Braised Pork Cheeks 'Grand Veneur'?
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.
How long will this stay fresh in my fridge?
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.
Can I freeze this?
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.
What's the actual portion size?
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.
Does this contain common allergens?
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.
What should I serve this with for drinks?
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.
Is this fully cooked and ready to eat?
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.
Why does this dish combine French and Korean techniques?
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.
Storage & Freshness
Refrigeration
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.
Freezing
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.
Shelf Life
Best consumed within 5 days of delivery.
Perfect Pairings
- •Full-bodied Côtes du Rhône or Syrah—the wine's peppery, earthy notes mirror the gochujang's complexity while standing up to the rich sauce. Look for wines with good structure and moderate tannins that won't overpower the delicate pork.
- •Belgian Dubbel or Quadrupel beer—the malty sweetness and dark fruit notes balance the umami intensity and gentle heat. The carbonation cuts through the richness, cleansing your palate between bites. Chimay Blue is an excellent choice.
- •Aged Burgundy Pinot Noir for special occasions—the silky tannins and earthy mushroom notes complement the tender pork beautifully. The wine's acidity balances the sauce's richness without competing with the gochujang's subtle heat.
- •Korean barley tea (boricha) served chilled—this traditional pairing is brilliant with rich, spicy dishes. The nutty, slightly sweet tea cuts through fat and refreshes the palate. It's what you'd drink in Seoul with similar flavors.
- •Sparkling water with a twist of lemon—the effervescence cleanses the palate between bites, while the citrus echoes the lemon zest in the gremolata. Sometimes the simplest pairing is the most elegant, letting the complex sauce shine.