Pork Cheeks in Red Wine
Pork cheeks stewed slowly in red wine until they fall apart. Best made the day before.
- Total
- 140 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- pork cheek2.25 lb
- red wine1.75 cup
- onion2
- carrot2
- leek1
- garlic clove3
- tomato1
- flour2 tbsp
- beef broth1.75 cup
- bay leaf2
- thyme1 tsp
- olive oil4 tbsp
- salt1 tsp
Method
- 1
Season the pork cheeks, dredge in flour and brown in the olive oil. Set aside.
- 2
In the same pot, sauté the chopped onion, carrot, leek and garlic 12 minutes. Add the chopped tomato 5 minutes.
- 3
Pour in the red wine and reduce by half.
- 4
Add the pork cheeks, beef stock, bay leaf and thyme and cook covered over low heat 1 hour 45 minutes.
- 5
Remove the meat, blend the sauce and put them back together. Adjust the salt.
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