Ingredients (8 serves)

For the pork cheek

  • 1 pork cheek
  • salt and pepper
  • sweet paprika

For the octopus

  • 1 4-5 kg octopus
  • 1 kg coarse salt
  • 1/2 kg sugar
  • 1/4 kg paprika
  • oil

Cooking settings

Pork cheek

  • Temperature: 75ºC
  • Time: 10 hours
  • Humidity: 100%


  • Temperature: 85ºC
  • Time: 5 hours
  • Humidity: 100%


For the pork cheek

Season the cheek and vacuum seal with the TekVac. vacuum packer. Cook at 75ºC with 100% humidity for 10 hours in the TekTherm Compact. low temperature oven. After the cheek is cooked, cool with TekChill.Cut the cheek and and brown on the grill until crispy.

For the octopus

Clean the octopus. Place in the sugar, salt, and paprika mixture for 20 minutes. Rinse. Blanch in boiling water and then cool in ice water. Place the octopus in a vacuum bag with some oil. Cook at 85º C with 100% humidity for 5 hours. After the octopus is cooked, let cool. Cut the octopus into portions and package to be reheated later.


Reheat the octopus at 80ºC for 10 minutes. Place the cheek in the center of the plate, and place the octopus on top. Top with olive oil and paprika.

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