Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, braised pork cheeks. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Braised Pork Cheeks is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Braised Pork Cheeks is something which I’ve loved my entire life. They’re nice and they look fantastic.
Add the pork cheeks and stir to coat the meat in the sauce. Cover the pan and transfer to the oven. Jun Tanaka cooks his pork cheeks in a spicy sweet white wine reduction, then serves with polenta and salsa verde.
To get started with this recipe, we have to first prepare a few ingredients. You can have braised pork cheeks using 13 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Braised Pork Cheeks:
- Make ready 2 onions, peeled and sliced
- Take 3 garlic cloves, peeled and finely chopped
- Prepare 2 Bay leaves
- Get A few sprigs of rosemary or 1 tsp of dried rosemary
- Prepare A few sprigs of thyme or 1 tsp of dried thyme
- Get 6 pork cheeks
- Get 2 tbsp plain flour
- Prepare 2 tbsp olive oil
- Take 2 tbsp balsamic vinegar
- Prepare 160 ml red wine
- Take 500 ml chicken stock (may not need all of it)
- Prepare to taste Salt
- Make ready to taste Ground black pepper
Cider-Braised Pork Cheeks - Eating with a Grin. Sometimes when I'm really bored, I'll sit around trying to think up fake Mark Twain food quotations. For example, "The best beef stew I ever had. What diets is this Braised Pork Cheeks with Apple recipe suitable for?
Steps to make Braised Pork Cheeks:
- Preheat oven to 180c.
- If the pork cheeks still have a lot of fat on them trim as much of the fat as you can. If you leave the fat on the cheek it'll make the dish quite greasy.
- In a bowl add the flour then season with salt and pepper.
- Coat the pork cheeks well in the seasoned flour one at a time.
- Over a medium/high heat, heat the olive oil in a saucepan. Shake off any excess flour from the pork cheeks. Then add them to the olive oil and brown for 3-4 minutes on each side or until each side is golden brown. Transfer pork cheeks onto a plate and set aside.
- Turn the heat down to medium then add the onions and fry until soft and translucent. Add in the garlic next and fry for another minute or so (don't burn the garlic).
- Next add in the balsamic vinegar and wine. Bring to boiling point then turn it down to a simmer, continue simmering for another 5-10 until the liquid has thickened.
- Transfer the pork cheeks to an ovenproof dish and transfer the rest of the contents that's in the saucepan to the ovenproof dish. Then add just enough stock to almost cover the pork cheeks.
- Add in the rosemary, bay leaves and thyme to the pork cheeks.
- Transfer the pork to the preheated oven and cook for 2 hours 30 minutes (note: I added the rest of the stock half way through cooking).
- Once the pork cheeks are soft and tender remove them from the dish, transfer them to a plate and cover with foil.
- Discard any of the rosemary and thyme sprigs aswell as the bay leaves.
- Transfer the liquid and rest of contents back into a saucepan and continue to cook it for another 10-15 minutes or until the sauce has thickened. Skim any fat that's floating on top with a spoon.
- Once the sauce is thickened, you can shred the pork cheeks, cut into pieces or serve as they are.
- Boiled rice goes well with this dish as it'll absorb all the liquid.
Heat a frying pan with a tablespoon or so of vegetable oil. Pork cheeks are "an extremely inexpensive cut of meat that's full of rich flavor," wrote Kirker. My streamlined and adapted version is simply served on cabbage. Ethan braises pork cheeks then separates the meat from the braising liquid, using the meat to fill the cannelloni and the Ravioloni filled with braised pork cheeks and peppers. For the pasta Never tried pork cheeks before?
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