Red Wine-Braised Pork Cheeks
Ingredients
- 2 lb about 12 pieces pork cheeks, cleaned
- 50 ml vegetable oil
- ½ white onion sliced
- ½ carrot peeled and cut
- 1 celery stalk cleaned and cut
- 1 clove garlic
- 250 ml red wine
- 1 L chicken stock brought to a boil
- (Note: use only good quality stock that does
- not have added salt)
- 4 pods black cardamom
- 1 cinnamon stick
- 1 bay leaf
- 1 sprig fresh thyme
- Corn or potato starch as needed
Instructions
- In an appropriate pot, on medium-high heat, add oil and sear pork cheeks until golden brown. Remove and set aside.
- In the same pot, on high heat, sear onion, carrot, and celery until dark.
- Add red wine and scrape all brown bits from the bottom of the pot.
- Reduce red wine until almost all evaporated.
- Return pork cheeks to pot and add chicken stock, black cardamom, cinnamon stick, and bay leaf.
- Ensure pork cheeks are covered with chicken stock.
- Place a small piece of parchment paper, or heavy object (such as a small pot lid) on top to weigh down pork cheeks.
- Cook on low heat and ensure liquid only bubbles gently. Cook for about 2 hours, or until tender.
- Once pork cheeks are tender, remove from liquid and reserve.
- Strain liquid into a new pot and reduce until flavourful. If necessary, add a touch of salt and fresh thyme (liquid can be slightly thickened with corn or potato starch).
Notes
(Note: use only good quality stock that does
not have added salt)
not have added salt)
