CIDER-BRAISED PORK CHEEKS
You'll probably need to order pork cheeks from your butcher, but the resulting slow-cooked meaty goodness is so worth it. This is delicious served over buttery mashed potatoes with lots of the gravy.
Provided by Chef John
Categories Meat and Poultry Recipes Pork
Yield 4
Number Of Ingredients 12
Steps:
- Season both sides of pork cheeks with salt and pepper. Sprinkle with flour and press it into the meat to coat thoroughly.
- Heat clarified butter in a pan over medium-high heat. Sear meat on both sides until richly browned, adjusting heat lower if necessary. When cheeks are browned, reduce heat to medium. Transfer cheeks to a plate to rest.
- Remove all but 2 tablespoons fat from the skillet. Add onions, carrots, and celery to skillet. Cook and stir until softened and sweet, seasoning with a pinch of salt. Add vinegar and stir to deglaze the pan. Pour in the cider and chicken stock. Bring to a simmer. Add sage and rosemary. Reduce heat to low and transfer cheeks back to pan. Cover. Cook until fork tender but not falling apart, 2 to 3 hours depending on the size of the pork cheeks. Transfer to a plate.
- Bring liquid to a boil over high heat, skimming off fat as it rises to the surface. Reduce volume of liquid by about 60 to 70%. Sauce will start to thicken up. Taste for salt and season as needed. Transfer cheeks back to liquid. Continue to cook over medium-low heat until cheeks are heated through and tender and sauce is thick enough to coat cheeks.
Nutrition Facts : Calories 1619 calories, Carbohydrate 23.5 g, Cholesterol 193.3 mg, Fat 153.3 g, Fiber 1.3 g, Protein 19.7 g, SaturatedFat 58 g, Sodium 296.7 mg, Sugar 9.8 g
SHERRY-BRAISED PORK CHEEKS
Cook this offcut of pork in a Spanish-inspired sauce of sweet sherry, cumin, paprika, parsley and almonds- it's a great addition to a tapas spread
Provided by Caroline Hire - Food writer
Categories Dinner
Time 2h25m
Yield Serves 2 or 4 as tapa
Number Of Ingredients 11
Steps:
- Heat 1 - 2 tbsp olive oil in a large pan then add the onion. Cook gently for 10 - 15 minutes until softened and lighty coloured. Remove and set aside.
- Toss the cheeks in the seasoned flour. Add a little more oil to the pan and turn up the heat. Brown the pork cheeks all over in batches. Turn the heat down to medium.
- Return all the pork and the reserved onions to the pan. Add the garlic, cumin and paprika and cook for a minute, then pour in the sherry. Use your spoon to scrape the bottom of the pan and mix in all the flavours.
- Pour in the beef stock then bring the pan to a simmer. Simmer gently for 2 hours or until the cheeks are tender.
- Scatter with parsley leaves and flaked almonds. Serve with rice or buttery mashed potato.
Nutrition Facts : Calories 380 calories, Fat 20.7 grams fat, SaturatedFat 6.8 grams saturated fat, Carbohydrate 9.2 grams carbohydrates, Sugar 3.9 grams sugar, Fiber 2.1 grams fiber, Protein 27.7 grams protein, Sodium 0.6 milligram of sodium
PORK CHEEKS
Steps:
- Preheat oven to 375 degrees.
- Heat 3 tablespoons of olive oil in a 4-quart Dutch oven. Add the mirepoix. Cover and cook until the vegetables are soft but not browned, about 10 minutes, stirring once or twice. Place the cheeks on top of the vegetables and add enough water to cover. Cover and bring to a boil.
- Place the pan in the oven. Braise cheeks for 1 1/2 to 2 hours, until tender.
- With a slotted spoon, remove the cheeks to a bowl. (Reserve cooking liquid.) Remove any fat and shred the meat using 2 forks. Sprinkle with salt.
- When the meat is cool enough to handle, use a little cooking liquid to form into 2- to 3-inch ''sausages.''
- Wrap each sausage in plastic wrap and refrigerate until firm, at least 1 hour.
- To serve, unwrap the sausages and slice each into four pieces. Brush the flat ends of each slice with a thin coat of mustard and then lightly coat with cornmeal.
- Heat 3 tablespoons of oil in a skillet. In batches, saute each slice until crisp and lightly browned.
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