We love seeing our products used for new and innovative techniques! If you’ve never heard of Sous Vide cooking, it is the process of sealing food in an airtight container—usually a vacuum sealed bag—and then cooking that food in temperature-controlled water. With this method, the meat never comes in direct contact with a heat surface unless you choose to before or after, but the temperature controlled water allows for the meat to never be over-cooked! Pretty inventive! Our friend Mike Mason, a Marketing Associate at Sysco Hampton Road, developed this recipe and we are so happy that he did! It looks simply delicious and we can’t wait to try it ourselves!



4 pork cheeks

Salt and pepper to taste

1 T canola oil

2 oz. dried shiitake mushrooms

16 oz. venison stock (chicken, beef or pork would work)

½ t whole grain mustard

Dash granulated garlic

Dash granulated onion

1/8 t rubbed sage, divided

1/8 t dried whole thyme, divided

Fresh chopped parsley

1 T unsalted butter

Salt and pepper to taste


  1. Trim fat off cheeks, leave silver skin it will go away during cooking
  2. Pat dry and season with ½ salt, pepper, sage and thyme
  3. Sear on both sides in med-high pan with canola oil and set aside
  4. Set aside until stock cools (see below)

Braising liquid:

In same pan combine stock, dry mushrooms, garlic, onion, mustard and dry herbs, bring to a boil and simmer covered for 30 minutes. Remove from heat and let cool to room temp at least.


Combine cheeks and finished stock in bag and seal; place in immersion circulator set at 160 and let go for 6 hours. After 5 hours feel for tenderness, remove cheeks and add stock to pot, bring to low simmer, adjust seasoning with salt and pepper, whisk in butter and parsley and serve over cheeks.