John Myers
Braised Pork Cheeks
The perfect braised pork cheeks recipe with a picture and simple step-by-step instructions.
- 2,5 kg Fresh pork cheeks
- Salt pepper
- Oil
- 3 Red onions
- 1,5 tbsp Tomato paste
- 750 ml Red wine
- 1 l Strong broth
- 2 Teaspoon (level) Powdered sugar
- 2 Teaspoon (level) Port red
- 2 Bay leaves
- 2 teaspoon Strength, possibly a little more
- Water
- Preheat the oven to 150 ° C. Pork cheeks, if necessary clean up a bit – it is best to buy pre-cleaned from the butcher. Peel and quarter the onion and cut into strips.
- Let the oil get hot in a roasting pan and fry the cheeks – in portions – on all sides, remove and set aside. Salt and pepper.
- Let the powdered sugar melt slightly in the remaining frying fat, add the onions and fry until light brown, then add the tomato paste and stew. Pour 500ml of wine in 3 portions into the roasting pan and let it boil down again and again until it is almost gone. Pour in the rest of the wine, bay leaves and the stock, bring to the boil and then put in the cheeks. Put the lid on and place in the oven for 2.5 hours.
- After the allotted time, take the cheeks out of the oven, they should now be buttery soft and tender. Now they are taken out of the sauce and kept warm.
- Fish the bay leaves out of the sauce, pour in the port wine and stir in the mixed starch …. bring everything to a boil again, season to taste and put the cheeks back in until serving.
- We had red cabbage and mashed potatoes with it.
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