Slow-cooked red wine-braised pork cheeks are tender, flavorful, and rich in taste. This comforting dish is perfect for a weekend dinner, served with creamy mashed potatoes and a deep, aromatic sauce.
Recipe for red wine braised pork cheeks
Pork cheeks are an incredibly tasty cut of meat that fortunately more and more people are discovering. It’s no wonder, as the cheeks are perfect for stews, and the sauce turns out nothing short of amazing! The only downside is that the dish takes a few hours to make, as the cheeks need to cook slowly at a low temperature to become tender and melt-in-your-mouth delicious. However, it’s a dish that freezes exceptionally well, so you can safely make a large batch for the freezer.
In this recipe, we’ve used meat from the delicious Iberico pig, a Spanish breed known for its incredibly tasty meat. It can be a bit challenging to find, but you can also easily use meat from a good quality, standard pig.
Servings: people
Red Wine Braised Pork Cheeks
Slow-cooked red wine-braised pork cheeks are tender, flavorful, and rich in taste. This comforting dish is perfect for a weekend dinner, served with creamy mashed potatoes and a deep, aromatic sauce.
Ingredients
- 4 pcs. Prok Cheeks Iberico pork or another type of pork
- 1 pcs. Carrots
- 1 pcs. Red Onion
- 2 pcs. Celery Leaf Stalks
- 500 gram Red Wine
- 400 gram Water
- Herbs Rosemary, sage, and bay leaves (tied together)
- Salt
- Pepper
- Sugar
- Vinegar
- Lemon Juice
- Butter for frying
- Oil for frying
Instructions
- Pat the meat dry with paper towels and season them with salt and pepper.
- Heat a large pot (preferably a roasting pot) with butter and oil and brown the cheeks well on all four sides. Remove them and set them aside.
- Cut the vegetables into cubes and brown them in the same pot – add a little extra fat during frying.
- Return the meat to the pot and add water, wine, and the herb bouquet. Reduce to low heat and let the dish cook covered for 1 1/4 – 1 1/2 hours, until the meat is completely tender.
- Remove the meat and the herb bouquet. Discard the bouquet.
- Boil the liquid down a bit. Thicken the sauce slightly if it is too thin. Season the sauce with vinegar, sugar, lemon juice, and salt and pepper, until it tastes as you like it.
- Serve the dish with mashed potatoes.
Notes
Tip: Make mashed potatoes with equal parts potatoes and celeriac. The celery flavor is fantastic for this dish and also lightens the mashed potatoes a bit.
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Our wine partner BayVine.dk recommends the following:
We recommend El Veïnat Garnacha:
It has a purplish body and aromatic tones of red berries, vanilla, and herbs on the nose. Veïnat shows a creamy texture that melts in the mouth with a passage of fertile notes and flavorful tannins.
Read more about the wine and buy it here
Advertisement:Our wine partner BayVine.dk recommends the following:
We recommend El Veïnat Garnacha:
It has a purplish body and aromatic tones of red berries, vanilla, and herbs on the nose. Veïnat shows a creamy texture that melts in the mouth with a passage of fertile notes and flavorful tannins.
Read more about the wine and buy it here