Crispy Pork Cheek Latke

  • prep time1 min
  • total time 3 min
  • serves 4

Courtesy of Chef Joachim Hayward of Campagnolo Roma.

7 Ratings
Directions for: Crispy Pork Cheek Latke


Pork Cheek

4 oz pork cheek

1 Tbsp brown sugar

1 Tbsp salt

Salsa Verde

1 shallot, finely chopped

1 clove garlic, finely chopped

¼ cup red wine vinegar

¾ cups extra-virgin olive oil

2 Tbsp capers, chopped

¼ cup parsley, chopped

¼ cup tarragon, chopped

¼ cup thyme, chopped

Pinch of crushed red chili flakes

Salt, to taste

Pepper, to taste


2 large Russet potatoes

½ white onion, finely chopped

3 eggs

½ cup all-purpose flour, sifted

1 scant tablespoon parsley, chopped

Juice of 1 lemon

dill, chopped (to taste)

Pinch of salt

Pinch of pepper


8 eggs

Extra-virgin olive oil, for frying


Pork Cheek

1. Season pork cheek with brown sugar and salt.

2. Wrap pork cheek in plastic wrap and refrigerate for 30 minutes.

3. Preheat oven to 250ºFahrenheit.

4. To make a hot water bath for the pork cheek, bring 4 ½ cups of water to boil in a kettle or pot.

5. Pour hot water into a casserole dish and place the seasoned and wrapped pork cheek into the hot water bath.

6. Cover the casserole dish with metal foil and place in the oven to cook for 3 hours, or until pork cheek reaches an internal temperature of 180 degreesº.

7. Once the pork cheek has finished cooking, remove it from the water bath and refrigerate for about 1 hour, or until cool to the touch.

8. Once cooled, unwrap the pork and chop roughly into small cubes.

Salsa Verde

1. While the pork cheek cooks, make the salsa verde by stirring together the shallots, garlic, red wine vinegar, olive oil, capers, parsley, tarragon, thyme, and chili flakes.

2. Season with salt and pepper, to taste; cover and refrigerate until assembly.


1. To prevent the potatoes from browning once grated, stir together 2 cups of water and the juice of 1 lemon in a medium bowl.

2. Grate the potatoes, skin-on, into the lemon water.

3. Once all potatoes are grated, drain potatoes and press between paper towels to remove the excess liquid.

4. Stir together grated potatoes, white onions, eggs, flour, parsley, dill, salt, and pepper in a large bowl.

5. Add the reserved cubes of pork cheek and stir well.


1. To fry the latkes, heat ¼ cup of extra virgin olive oil in a 12-inch cast iron pan.

2. When the oil starts to ripple, add one quarter of the reserved latke mixture and spread evenly to fill the pan.

3. Cook latke for 3 minutes, or until golden brown on the first side.

4. Flip latke and continue cooking for 3 minutes, or until golden brown on the second side.

5. To drain the latke, transfer to a plate lined with paper towel.

6. Repeat frying process with the three remaining portions of the latke mixture.

7. While the latkes cook, preheat ¼ cup of oil in a 6-inch skillet to cook the eggs.

8. Crack 2 eggs into the skillet and season with salt and pepper.

9. Cook until whites are opaque, or to desired doneness.

10. Repeat with remaining eggs.

11. To serve the latkes, top each latke with two eggs and the reserved salsa verde, to taste.

See more: Pork, Potatoes, Snack

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