The Braised Pork Cheeks in Wine Sauce recipe uses a budget-friendly cut of meat and transforms it into a melt-in-your-mouth delicacy.
You will also like Pork Rolls, Pork Chops, Pork Stroganoff, Pork Tenderloin, Chicharrones, and Chicken Kiev.
While pork cheek meat might not be the most familiar cut of meat, in this pork cheek recipe I use basic ingredients and some wine to transform the humble pork cheek meat into a super tender and delicious dish.
My recipe involves braising the pork cheeks in wine sauce, but it does not take several hours like some other slow-cooking braised pork cheek recipes take, yet it results in incredibly tender and flavorful meat. So next time try a new cut of meat, and consider giving the braised pork cheek recipe a go!
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⭐Why You'll Love This Braised Pork Cheeks in Wine Sauce Recipe
Here are a few reasons to fall in love with this recipe:
- Easy to Make: This recipe is surprisingly easy to make. Once you've browned the pork cheeks and sauteed the aromatics, it's simply a matter of letting the dish simmer away until the meat is tender and the flavors have infused.
- Tender and Flavorful: Pork cheeks are known for their rich, succulent flavor and tender texture when slow-cooked. Braising them in a red wine and sweet sherry wine sauce enhances their natural taste and results in melt-in-your-mouth.
- Authentic Spanish Flavors: This recipe is an example of Spanish cuisine with its use of traditional ingredients like wine, garlic, onions, and aromatic herbs.
- Make-Ahead Friendly: This dish can be prepared in advance, allowing you to spend less time in the kitchen when entertaining. Simply reheat gently before serving for a stress-free meal.
- Comfort Food with a Gourmet Twist: While braised pork cheeks may evoke feelings of comfort food, the addition of the wine sauce makes it a little special.
- Impressive Presentation: The tender pork cheeks in a rich, glossy wine sauce make for a stunning presentation that will wow your family and friends. It's a restaurant-quality dish.
- Perfect for Entertaining: Whether you're hosting a dinner party or simply enjoying a special meal at home, these Braised Pork Cheeks is sure to impress your guests.
If you want more comfort food you should check out Spanish Meatballs in Sauce and Chicken One-Pot Rice(Spanish Rice).
🧾Ingredients
Here is a list of everything you need.
For Braised Pork Cheeks:
- Salt: Enhances the overall flavor of the dish. Balances the sweetness of the sherry and red wine.
- Black Pepper: Adds a hint of spiciness to the pork cheeks.
- Pork Cheeks: Provide the main protein source.
- Extra Virgin Olive Oil: Used for searing the pork cheeks, adding richness and depth. Enhances the flavor and helps achieve a caramelized exterior. You can replace extra virgin olive oil with vegetable oil, canola oil, or another neutral oil for searing
- Leek, Carrot, Onion, and Garlic Cloves: Form the aromatic vegetable base that contributes to the overall flavor profile. Adds complexity, sweetness, and depth to the sauce. You can substitute leek with regular onions for a similar aromatic base.
- Red Wine and Sweet Sherry Wine: Provide a robust and sweet base for the braising liquid. Infuse the dish with complex flavors and aromas. You can substitute red and sweet sherry wine with dry sherry, white wine, or chicken broth.
- Cinnamon Stick, Bay Leaves, Thyme: Aromatic herbs and spices that add fragrance to the dish. Infuse the sauce with layers of flavor.
- Water: Used to braise the pork cheeks, creating a savory and flavorful cooking liquid. Helps maintain a moist environment during slow cooking.
For Mashed Potatoes:
- Potatoes: Provide a creamy and starchy base for the mashed potatoes. Absorb the flavors of butter and salt. You can substitute potatoes with sweet potatoes or cauliflower for a lower-carb option.
- Salt: Enhances the natural flavor of the potatoes. Balances the richness of the butter.
- Butter: Adds richness, creaminess, and a luxurious texture to the mashed potatoes.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Cook Pork Cheeks
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Season the pork cheeks, with a sprinkle of salt and pepper.
2. Heat the extra virgin olive oil in a pot over medium-high heat.
3. Brown the seasoned pork cheeks by searing them on all sides until golden, approximately 3-4 minutes per side. Season with salt and pepper as needed. Once done, transfer the pork from the pot and place it aside.
4. Dice the onion, toss it into the pot, sprinkle with salt, and sauté until it softens, which should take around 5 minutes.
5. Thinly slice the garlic, introduce it to the pot, and cook for an additional 1-2 minutes until its aroma fills the air.
6. Dice the leek and incorporate it into the pot, allowing it to sauté.
7. Dice the carrot and introduce it to the pot, sautéing until the vegetables start to tenderize, which usually takes around 5 minutes.
8. Place the seared pork cheeks back into the pot.
9. Add the red wine and sweet sherry wine to the pot, stirring to loosen any caramelized residue from the bottom.
10. Introduce the cinnamon stick, bay leaves, and a handful of thyme sprigs to the pot, stirring until evenly mixed.
11. Add sufficient water to nearly submerge the pork cheeks in the pot.
12. Simmer covered for about an hour until pork is tender. Check and add water if necessary.
13. After the pork cheeks become tender, take them out of the pot and set them aside.
14. Use a hand blender to blend the sauce until it reaches the desired consistency.
15. As the sauce cooks, boil the potatoes.
16. Put the cooked pork cheeks back into the pot. Let them cook for 5-8 minutes, tossing them in the sauce until thoroughly coated.
17. After the potatoes become tender, drain them, peel, and mash until smooth using a potato masher.
18. For a smoother consistency, strain the mashed potatoes through a fine-mesh sieve. This will eliminate any remaining lumps, resulting in a silky texture.
19. Incorporate the butter into the warm mashed potatoes, stirring until it melts and blends evenly throughout.
20. Serve the mashed potatoes by spooning them onto the plates.
21. Present the braised pork cheeks alongside the mashed potatoes.
📖Variations
- Fruit Addition: Enhance the sweetness by adding diced apples, pears, or dried fruits like apricots or raisins.
- Tomato-Based Sauce: Introduce a tomato element by adding canned diced tomatoes or tomato paste to the braising liquid.
- Cider and Sage Variation: Replace the red wine with apple cider and add fresh sage leaves for a fall-inspired variation.
- Asian Fusion: Infuse an Asian twist by adding soy sauce, ginger, and a splash of rice vinegar to the braising liquid. Serve the pork cheeks over steamed jasmine rice for an Asian-inspired meal.
🔪Equipment
Check out all of my kitchen essentials in my Amazon Store! You can find the equipment I use in this recipe: Pot, Knife, Cutting Board, Tongs, Spatula, Jug, Hand Blender, Potato Masher, Strainer, Large Bowl, Small Bowl, and Soup Ladle.
🍽 How to Serve
- Presentation: Transfer the Braised Pork Cheeks to a serving platter or individual plates.
- Family-Style Dining: If serving a group, place the Braised Pork Cheeks in the center of the table for a family-style dining experience.
- Side Dish Options: You can serve with creamy mashed potatoes, crispy smashed potatoes, Bubble Potato Pillows, rice, bread, and salad like Pasta Salad, Lentil Salad, or Waldorf Salad.
- Pairing: Pair Pork Cheeks with a rich and fruity red wine, like Merlot or Malbec, to complement the savory flavors of the dish.
💭Tips for Recipe Success
Select Quality Pork Cheeks: Choose fresh, high-quality pork cheeks for the best flavor and tenderness. Look for well-marbled cuts.
Proper Seasoning: Season the pork cheeks generously with salt and black pepper before searing. This enhances the natural flavors of the meat.
Sear for Flavor: Ensure a hot pan for searing the pork cheeks. Searing creates a flavorful crust and enhances the overall taste of the dish.
Aromatic Base: Pay attention to the sautéing of leek, carrot, onion, and garlic. This aromatic base adds complexity and depth to the sauce.
Deglaze with Wine: When adding the red wine and sweet sherry, use them to deglaze the pot. This step incorporates the flavorful browned bits into the sauce.
Choose Aromatic Herbs: Use a cinnamon stick, bay leaves, and thyme for aromatic herbs. They add layers of flavor to the braising liquid.
Low and Slow Braising: Braise the pork cheeks at a low and steady simmer. This slow cooking process allows the collagen to break down, resulting in tender meat.
Check Braising Liquid Level: Keep an eye on the braising liquid level. Add more water or broth if needed to prevent the pork cheeks from drying out during cooking.
Thoroughly Reduce Sauce: Take your time when reducing the sauce after braising. This concentrates the flavors and gives the dish a rich, velvety texture.
Adjust Seasoning at the End: Taste the sauce before serving and adjust the seasoning if necessary. Add salt, pepper, or a splash of sherry to achieve a balanced flavor.
Storage: Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days for optimal freshness.
❓FAQ
Pork cheek is a flavorful cut of meat located on the pig's face, prized for its tenderness and rich marbling, often used in slow-cooked dishes for its delicious texture and depth of flavor.
The meat from the cheeks of an animal, such as a pig, is often referred to simply as "cheek meat." In the case of pork, it would be called "pork cheek meat." Cheek meat is known for its tenderness and rich flavor, making it a popular choice for braising and slow-cooking dishes.
The pork cheek comes from the facial muscles of the pig. It is a relatively lean cut with a good amount of connective tissue and marbling, which contributes to its tenderness and rich flavor. The pork cheek is often considered a secondary or less common cut, but it has gained popularity among chefs and home cooks for its culinary potential, especially when slow-cooked in stews, braises, or other long-cooking dishes.
Pork cheeks can be challenging to cook due to their high collagen content, requiring slow, low-temperature methods to break down the connective tissues and achieve the desired tenderness without drying out the meat.
🍛More Comfort Food Recipes!
Here are more of my favorite comfort food recipes! Try these:
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🎥Watch my Videos
This video will show you the details and step-by-step instructions for making this fantastic Juicy Skillet Pork Chops!
📖 Recipe
Braised Pork Cheeks in Wine Sauce
Ingredients
For Braised Pork Cheeks:
- 1&½ teaspoon Salt
- ½ teaspoon Black Pepper
- 1 kg Pork Cheeks
- 2 tablespoon Extra Virgin Olive Oil
- 1 Leek
- 1 Carrot
- 1 Onion
- 4 Garlic Cloves
- 100 ml Red Wine
- 100 ml Sweet Sherry Wine
- 1 Cinnamon Stick
- 2 Bay Leaves
- Thyme
- 300 ml Water
For Mashed Potatoes:
- 500 g Potatoes
- ½ teaspoon Salt
- 20 g Butter
Instructions
- Season the pork cheeks with salt and pepper.
- Heat the extra virgin olive oil in a large pot over medium-high heat.
- Sear the seasoned pork cheeks until browned on all sides, about 3-4 minutes per side and season with salt and pepper. Remove from the pot and set aside.
- Chop the onion, add to the pot, season with salt and sauté until softened, about 5 minutes.
- Slice the garlic, add to the pot and cook for another 1-2 minutes until fragrant.
- Chop the leek, add to the pot and sauté.
- Chop the carrot, add to the pot and sauté until the vegetables begin to soften, about 5 minutes.
- Return the seared pork cheeks to the pot.
- Pour in the red wine and sweet sherry wine, stirring to scrape up any browned bits from the bottom of the pot.
- Add the cinnamon stick, bay leaves, and a few sprigs of thyme, stirring until well combined.
- Pour in enough water to almost cover the pork cheeks.
- Bring the liquid to a simmer, then reduce the heat to medium, cover, and let it simmer gently for about 1 hour until the pork cheeks are tender. Check occasionally and add more water if needed.
- Once the pork cheeks are tender, remove them from the pot and set aside.
- Blend the sauce until smooth with a hand blender.
- While the sauce is cooking, place the potatoes in a pot of cold water and add salt to the water.
- Bring the water to a boil and cook the potatoes until they are fork-tender, about 15-20 minutes.
- Increase the heat to medium-high and let the sauce reduce until slightly thickened, about 10-15 minutes.
- Return the cooked pork cheeks to the pot. Cook for 5-8 minutes and toss the pork cheeks in the sauce until well coated.
- Once the potatoes are tender, drain the cooked potatoes, peel and place in a bowl.
- Mash the potatoes using a potato masher until smooth.
- For a smoother texture, pass the mashed potatoes through the fine-mesh strainer. This step helps remove any remaining lumps and creates a velvety consistency.
- Add the butter to the mashed potatoes while they are still warm.
- Mix the butter into the potatoes until it is melted and well combined.
- Spoon the mashed potatoes onto the serving plates.
- Serve the braised pork cheeks with mashed potatoes.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This recipe is a winner! The pork cheeks were incredibly tender and flavorful, and the wine sauce is perfect for spooning over mashed potatoes or polenta.