Red Wine Braised Pork Cheeks

Pork cheeks are very underrated and not really talked about much. When you braise them like this or do them in a slow cooker for 3 to 4 hours, they come out incredibly tender.
I'm serving here with Padron peppers and smashed roasted potatoes. An absolute delight.
Braised Pork Cheeks with Padron Peppers & Smashed Potatoes
500g pork cheeks
1 onion
1 carrot
1 stalk celery
1 tomato
1 clove garlic
1 sprig rosemary
2 sprigs thyme
1 bottle Spanish red
250g chicken or beef stock
2 tbsp tomato paste
2 tsp salt
4 tbsp olive oil
500g new potatoes
200g Padron peppers
2 tbsp olive oil
Flaky salt
- Medium dice the onion, carrot and celery.
- Marinate the pork and the onion, carrot and celery in wine for 24 hours or as long as you can stand it up to 24 hours. I’d say a few hours minimum is OK.
- Remove the pork cheeks from the wine and strain off the wine from the vegetables.
- Sear the cheeks in olive oil and set aside.
- Medium dice the tomato and combine it with the onion, carrot and celery in the pan on a high heat until caramelised.
- Add in the garlic and tomato paste and cook for a few more minutes.
- Add the pork cheeks back in, along with the red wine. Reduce the liquid down by half.
- Add the chicken stock, herbs & salt. Turn the heat down really low, put a lid on and braise for 3 to 4 hours until the pork cheeks are tender. I like to leave a slight crack in the lid so the sauce reduces. You can also transfer to a slow cooker at this point; slow cook on high for 3 hours.
- Steam or boil the potatoes until cooked through. Place them in a baking tray lined with parchment and crush them gently. Brush them with duck fat and season with salt and pepper. Sprinkle over a little smoky paprika too.
- Preheat the oven to 230°C (450°F) and cook for 30 minutes or until crispy golden brown. I like to turn them over and do the same again for around 20 minutes.
- If topping with Padron peppers, bring a pan to a high heat and add the oil and a sprinkle of salt. Cook them until they are completely soft and the skin is blistered but not burnt.
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[@cheses.]

Jesus the way it pulls apart looks so good, I'm saving that recipe

[@EatLikeAnAdult]

It's so good :)

[@user-rw2hy5be8q]

Underated channel ur vids are pretty good ngl

[@EatLikeAnAdult]

Thank you my friend

[@guilhemandre228]

This is a very standard dish of Spanish cuisine, at least in the south, we call it "carrillada de cerdo". Potatoes and padrones are also very common. Stong in umami, delicious

[@srmc947]

Keep it up man. Your recipe videos are simple and clear. Subscribed!

[@joebarrett4353]

Massively luscious!

[@garochompo5454]

Where from in Germany this is one of the most desired cuts and one of the most expensive. But we’re also like really big pork eaters.

[@EatLikeAnAdult]

Oh, that's interesting. So few people have heard of them here, which would account for the low price.

[@sebaschan-uwu]

​@EatLikeAnAdult in the US I've never heard anyone use pork cheeks or the head at all. And I've definitely never seen it in a store.

[@dingus2218]

crazy good recipe

[@psychzone494]

can you cook it with chicken bone broth instead ?

[@iamthespy9808]

Guys don’t make these. The flavour is absolutely superb, I just don’t want their price going up

[@user-zf3mb2rh9n]

More like don’t share it. Oxtail prices are ridiculous because of the same thing!

[@shadowv1zion913]

Face cheeks right?

[@shaphire]

what other cheeks could he be talking about ?

[@magdak3709]

​@@shaphireass cheeks....

[@EatLikeAnAdult]

Not butt cheeks

[@EatLikeAnAdult]

Correct

[@shadowv1zion913]

Ty good to know