🐷 Braised pork cheeks in red wine
Slow-cooked pork cheeks in a rich red wine reduction, a dish that speaks the language of patience, depth, and pure comfort.
📝 Ingredients (serves 4)
800 g pork cheeks (cleaned and trimmed)
2 onions, thinly sliced
2 carrots, sliced
4 garlic cloves, peeled and crushed
1 leek (white part), sliced (optional)
2 bay leaves
1 sprig of rosemary or thyme
400 ml dry red wine
300 ml beef or chicken broth
3 tablespoons olive oil
Salt and black pepper to taste
1 tablespoon flour (optional, to thicken)
🍳 Instructions
1. Sear the pork cheeks
Pat the pork cheeks dry and season with salt and black pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Sear the cheeks for 2–3 minutes per side until browned. Remove and set aside.
2. Build the base
In the same pot now over medium - low heat , add a bit more olive oil if needed.
Sauté the onion, carrot, garlic, and leek (if using) for 6–8 minutes until softened and golden, scraping up any brown bits from the bottom.
3. Deglaze and simmer
Return the pork cheeks to the pot.
Pour in the red wine and bring to a boil, scraping the bottom of the pot again to loosen all the flavor.
Let the wine reduce slightly (about 5 minutes).
Stir in the bay leaves and fresh herbs.
Add the broth until the meat is just covered.
Lower the heat, cover, and let simmer for 2 to 2½ hours, or until the pork is fork-tender.
4. Thicken the sauce
Remove the pork cheeks and keep warm.
Remove the bay leaves from the pot.
Blend the sauce well if you prefer a silky finish, or blend lightly for a rustic texture.
Simmer uncovered to reduce further, or whisk in a spoonful of flour diluted in cold water for a thicker consistency.
5. Serve
Plate the cheeks with plenty of sauce and your favorite side, golden roasted potatoes, or crusty bread work beautifully.
🌿 Kuisit Tip
Make it ahead and let it rest a few hours (or overnight). Like all good braises, it gets deeper and rounder the next day, just reheat gently and enjoy every rich spoonful.