braised pork cheeks recipe

Written BySheba G Updated On
braised pork cheeks recipe
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The Best braised pork cheeks recipe

I’m so excited to share this braised pork cheeks recipe with you all. I’ve been making this dish for years, and it’s always a crowd-pleaser.

The pork cheeks are tender and fall-apart, with a rich, unctuous flavor that’s just irresistible. My family loves it when I serve this with some crusty bread or over mashed potatoes, and it’s perfect for a special occasion or just a weeknight dinner.

Plus, it’s surprisingly easy to make – just brown the pork cheeks in a pan, then slow-cook them in liquid until they’re super tender. It’s also a great way to get some extra nutrients into your diet, since pork is such a good source of protein and iron.

I like to serve this with some sautéed greens or roasted vegetables on the side to round out the meal. And the best part?

It’s incredibly versatile – you can serve it with just about anything, from pasta to rice to polenta. I’ve even served it at potlucks and parties, and everyone always raves about it.

So if you’re looking for a new recipe to try out, give this one a shot! It’s sure to become a favorite in your household.

Braised Pork Cheeks with Red Wine and Rosemary

Braised Pork Cheeks with Red Wine and Rosemary

4.8 from 1177 votes

Tender, succulent pork cheeks braised in a rich red wine sauce with aromatics and herbs. This dish is perfect for a hearty and comforting meal.

Prep Time15 mins
Cook Time3 hours
Resting Time0 mins
Total Time3 hours 15 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1.5 kg pork cheeks
2 large onions, chopped
4 carrots, chopped
4 cloves garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
1 cup red wine
2 cups beef broth
2 tbsp tomato paste
2 tbsp flour
2 tbsp olive oil
Salt and pepper to taste

👨‍🍳Directions

1Season pork cheeks generously with salt and pepper.
2Heat olive oil in a large Dutch oven over medium-high heat.
3Add pork cheeks and sear on all sides until golden brown, about 5-7 minutes per side.
4Remove pork cheeks from pot and set aside.
5In the same pot, add onions, carrots, and garlic.
6Cook, stirring occasionally, until vegetables are softened and lightly browned, about 5-7 minutes.
7Add rosemary, thyme, and bay leaves, and cook for an additional 1 minute until fragrant.
8Sprinkle flour over the vegetables and stir to coat.
9Cook for 1-2 minutes, stirring constantly.
10Pour in red wine, scraping the bottom of the pot to deglaze.
11Add beef broth and tomato paste, and stir to combine.
12Return pork cheeks to the pot, submerging them in the liquid.
13Bring the liquid to a boil, then reduce heat to low, cover, and let it simmer for 2.
5 to 3 hours, or until the pork is tender and easily pulls apart with a fork.
14Add more broth or water if necessary to keep the pork submerged.
15Once the pork is tender, remove it from the pot and place it on a cutting board.
16Using two forks, shred the pork into bite-sized pieces.
17Skim any excess fat from the surface of the sauce.
18If desired, use an immersion blender to partially puree the sauce for a smoother consistency.
19Return the shredded pork to the pot and stir to combine with the sauce.
20Taste and adjust seasoning if necessary.
21Serve pork cheeks hot, with mashed potatoes or polenta and a side of roasted vegetables.

🔧Equipment

Large Dutch oven or heavy-bottomed pot with lid
Tongs
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For added flavor, you can marinate the pork cheeks in red wine and aromatics overnight before searing.

Watch Video Of How Braised Pork Cheeks with Red Wine and Rosemary Works

I love serving braised pork cheeks at family gatherings because it’s such an impressive dish – everyone always raves about it! And the best part is that it’s actually pretty easy to make – just brown the pork cheeks in a pan, then slow-cook them in liquid until they’re super tender.

You can serve this dish with just about anything – pasta, rice, polenta – and it’s also a great way to get some extra nutrients into your diet. Just be sure to store any leftovers properly in the fridge or freezer so they stay fresh and delicious.

❓ Frequently Asked Questions About Braised Pork Cheeks with Red Wine and Rosemary

Q: What is braised pork cheeks?

Braised pork cheeks are a type of slow-cooked meat dish where pork cheeks are cooked in liquid until they’re tender and fall-apart.

Q: How do I make braised pork cheeks?

To make braised pork cheeks, you’ll need to brown the pork cheeks in a pan, then slow-cook them in liquid until they’re super tender.

Q: What kind of liquid do I use for braising?

You can use just about any liquid for braising – red wine, stock, beer, or even just water will work.

Q: Can I make braised pork cheeks ahead of time?

Yes, you can definitely make braised pork cheeks ahead of time – just refrigerate or freeze them until you’re ready to serve.

Q: How do I reheat braised pork cheeks?

To reheat braised pork cheeks, simply place them in a saucepan with some liquid and simmer until they’re heated through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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