Tender pork cheeks, slowly braised in red wine with aromatic vegetables and herbs, become velvet-soft meat that quite literally melts on the tongue. A rich sauce with winey depth and the gentle sweetness of carrots gives the dish a restaurant finish, yet it all comes together in one heavy pot with no fuss.
Ingredients
- Pork cheeks — 1.2 kg (2 lb 10 oz)
- Onions — 2 pcs
- Carrots — 2 pcs
- Celery stalks — 2 pcs
- Garlic — 5 cloves
- Tomato paste — 1.5 tbsp
- Dry red wine — 400 ml (1 2/3 cups)
- Beef stock — 400 ml (1 2/3 cups)
- Thyme — 4 sprigs
- Bay leaves — 2 pcs
- Black peppercorns — 8 pcs
- All-purpose flour — 1 tbsp
- Vegetable oil — 2 tbsp
- Butter — 20 g (1 1/2 tbsp)
- Sugar — 1 tsp
- Salt — to taste
Method
- Prepare the cheeks: trim away any obvious membranes and excess fat, pat dry with paper towels, and season with salt.
- Cut the onions, carrots and celery into large dice, and lightly crush the garlic with the flat side of a knife.
- Toss the cheeks in the flour, then shake off any excess.
- In a heavy ovenproof pot, heat the vegetable oil with the butter. Sear the cheeks in batches until nicely browned on all sides. Transfer to a plate.
- In the same pot, sauté the onion, carrot, celery and garlic for 5 to 6 minutes, until softened and lightly caramelised.
- Add the tomato paste, stir well and cook for 1 minute until it smells nutty and concentrated.
- Pour in the wine and scrape up the browned bits from the bottom of the pot. Let it reduce by about one third over medium heat.
- Return the cheeks to the pot, add the stock, thyme, bay leaves, peppercorns and sugar. Bring to a gentle simmer.
- Cover and braise for 2 to 2 1/2 hours over the lowest heat, or in the oven at 160°C (320°F), until the meat is very tender.
- Remove the cheeks and reduce the sauce to the desired consistency. Adjust the seasoning if needed, return the meat to the sauce, and serve hot.
Nutritional value
| Serving | 1 of 4 |
|---|---|
| Calories | 520 kcal |
| Protein | 38 g |
| Fat | 28 g |
| Carbohydrates | 18 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 1100 mg |
Serving suggestions
The ideal partner for pork cheeks is creamy mashed potatoes, soft polenta, or risotto. Roasted root vegetables also work beautifully, as does a crisp green salad with a bright, tangy dressing to balance the richness.
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Tips and variations
- Without wine: replace it with stock and add 1 tbsp balsamic vinegar for acidity and depth.
- Faster cooking: in a pressure cooker, cook for 45 to 50 minutes after pressure is reached, then reduce the sauce uncovered.
- Flavour variations: rosemary can replace thyme, and part of the stock can be swapped for cider for a fruitier note.
- Sauce texture: for a silkier finish, strain, reduce, and whisk in a cold knob of butter.
- Make-ahead: the cheeks taste even better the next day; they also freeze well for up to 3 months.
FAQ
Why do pork cheeks turn out tough?
Most often, they simply have not been braised long enough, or they have not been trimmed of their dense membranes. Cook gently until completely tender and make sure there is enough liquid in the pot.
Can I make this recipe without wine?
Yes. Use extra stock and a little balsamic or apple cider vinegar to keep the flavours balanced. The sauce will be less wine-forward, but still rich and full-bodied.
How do I make it in a slow cooker or pressure cooker?
In a slow cooker, brown the meat on the sauté setting, then braise for 3 to 4 hours on low. In a pressure cooker, cook for 45 to 50 minutes under pressure, then reduce the sauce uncovered until it reaches the desired thickness.