Braised Pork Cheeks

Name: Braised Pork Cheeks
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Ingredients: 2.2 lb pork cheeks (trimmed of membrane and excess fat); 2 tablespoons all-purpose flour; null null salt; null null freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 1 null large onion, finely chopped; 2 null medium carrots, chopped; 1 null leek (white part only), chopped; 3 cloves garlic, sliced; 1.75 cups dry red wine; 2 cups beef broth; 2 null bay leaves; 1 null sprig fresh thyme

#Intermediate #Boiled #Red Meat

Total Time200mins

Rating0.0/ 5.0

Servings6people

Carlos Marín

@carlosmarin_cook

Ingredients

pork cheeks (trimmed of membrane and excess fat)2.2 lb

all-purpose flour2 tablespoons

salt

freshly ground black pepper

extra-virgin olive oil3 tablespoons

large onion, finely chopped1

medium carrots, chopped2

leek (white part only), chopped1

garlic, sliced3 cloves

dry red wine1.8 cups

beef broth2 cups

bay leaves2

sprig fresh thyme1

Instructions

Trim any membrane and excess fat from the pork cheeks, then season all over with salt and pepper. Dredge lightly in flour, shaking off any excess.

Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. When hot, sear the cheeks on all sides until well browned and caramelized, about 4 to 5 minutes per side. Transfer to a plate and set aside.

Add the onion, carrots, and leek to the same pot. Cook over medium heat, stirring occasionally, until the vegetables are soft and lightly browned, about 10 to 15 minutes.

Stir in the garlic and cook for another 2 minutes, until fragrant.

Pour in the red wine and bring to a rolling boil. Boil for 2 to 3 minutes, scraping up any browned bits from the bottom of the pot.

Add the beef broth, bay leaves, and thyme. Return the pork cheeks to the pot, making sure they're submerged in the liquid.

If you're using a pressure cooker, cook on high pressure for 45 to 50 minutes, then allow the pressure to release naturally before opening. Otherwise, cover the pot and simmer gently over low heat for 2 1/2 to 3 hours, until the cheeks are fork-tender.

Transfer the cheeks to a plate and discard the bay leaves and thyme sprig. Use an immersion blender to puree the cooking liquid and vegetables in the pot until smooth. If the sauce is too thin, simmer uncovered for a few minutes to thicken. Taste and adjust the seasoning with salt and pepper.

Return the pork cheeks to the sauce to warm through. Serve hot with mashed potatoes, fries, or white rice.

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