The Baffled King's Pork Cheek Bourguignon Recipe

Located in the heart of Easton, Bristol, The Baffled King is a neighbourhood bistro that specialises in classic French hors d'oeuvres and small plates. We join Chef Luke Spencer-Harrop and Front of House Manager Molly Bates as they share their signature bourguignon.

Founded in 2023 by passionate Easton local Campbell Craig, The Baffled King draws inspiration from the three French restaurants his mother used to own. Their menu focuses on flavourful French cuisine paired with a frequently changing wine list. With a down-to-earth approach to dining, it's the perfect spot for a relaxed and cosy evening out. 

A favourite on their menu, Luke shares the recipe for his pork cheek bourguignon. Hearty yet delicate, this dish is best served with warm bread, lashings of butter, and a rich glass of red.

1. Preheat an oven to 160°C.
2. Season pig cheeks with salt and pepper.
3. Heat a generous glug of olive oil in a heavy-based Dutch oven or large ovenproof casserole dish over medium-high heat.
4. Brown the pig cheeks in batches - take your time and brown them thoroughly - as seasoned chefs say; colour = flavour. Remove and set aside.
5. In the same pan, add the pancetta and cook until crispy.
6. Add shallots and carrots, cook until softened.
7. Deglaze the pan with the wine. Scrape the bottom.
8. Add the stock, thyme, bay leaves, and return the pig cheeks to the pot.
9. Bring to a gentle simmer, then cover.
10. Transfer to the preheated oven at 160°C.
11. Braise for 2.5 to 3 hours, or until the cheeks are fork-tender.
12. About 30 minutes before the end, sauté the mushrooms and pearl onions in a little butter until golden.
13. Add them to the pot for the final half hour of cooking.

14. Serve in a deep bowl with slices of fresh bread and a glass of wine.

    Notes: take your time browning the veg - it makes a difference. Throw a big handful of fresh parsley or spring onion greens in at the last second before serving.