Dried Cherry Ragout
In a medium pot sweat down onions and garlic in butter until tender without getting any color. Season as you go. Add the dried cherries and let them plump slightly. Deglaze with half port and have Burgundy wine and reduce by half. Make a sachet with bays leafs, pink peppercorns and star anise, add to pot. Add pork stock to cover the cherries and reduce until a glaze, add the same amount of stock again and reduce to a glaze. Skim as the pork stock reduces. Add pork demi and reduce until your liking and adjust your seasoning and acid. I used Banyuls to adjust my acid in my ragout. Before serving remove sachet and mount in butter and add chopped parsley and thyme TT.
24 hour Sous Vide Pork Cheek