Veal cheek with wine and pear sauce

Iberian cheek 1kg | Onion 200g Carrots 200g | Leek 170g | Garlic 15g | Oil 30ml | Salt Eq | Port 250ml | Thyme 5g | Bay leaf 3g | Apple compote 20g | Dehydrated apple 5g | Watercress 25g | Cooked parsnip 20g

Polish the cheek pads of excess fat and / or nerves.
In a vacuum bag, put the seasoned cheeks, with a few cloves of garlic, thyme, rosemary, a splash of Oporto wine and oil.
Cook under vacuum in the oven at low temperature (67º) for 17 hours and then finish cooking in the traditional way.

Traditional cooking:
Prepare a bresa with the leek, carrots and onion. Sauté.
Add the cheeks together with the juice generated during its sous vide cooking and the Port.
Cook over medium-low heat until the cheeks are tender (1–1.30 am, approximately). Check the salt level and rectify if necessary.
Remove the cheek pads. Reserve.
Strain the juice with a Chinese, pressing well the vegetables used for the bresa.
Crumble the cheek pieces and plate with the help of a circular mold.
The cheek is served with applesauce and dried apple, a watercress salad and warm cooked parsnip.

Observations:
The ideal temperature for pork cheeks is 70º, 18 hours. Every 10th more, the time is divided in half.