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Pork cheeks with red wine sauce

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Ingredients for 3 servings:

  • 700 g pork cheeks, fresh
  • 2 carrots
  • 1 large onion(s)
  • 1 garlic clove(s)
  • 2 large tomatoes
  • 200 ml red wine
  • 400 ml vegetable stock
  • salt and pepper
  • some sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

simple and delicious

Cut the vegetables into small pieces and sauté with salt, pepper, and a little sugar. Then deglaze with the wine and add the vegetable stock. Add the pork cheeks to this boiling stock and simmer gently over low heat for 45 minutes. Once the meat is tender, remove it and pour the stock through a fine sieve into a saucepan. Then season to taste and thicken the stock. My tip: Mix cornstarch with a little water and add to the sauce; it only thickens and doesn’t change the flavor. Serve with some roast potatoes and kohlrabi in Béarnaise sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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