Braised Pork Cheeks in Wine Sauce are a traditional Spanish favorite, slow-cooked in red wine and sherry until melt-in-your-mouth tender and deeply flavorful.
Braised Pork Cheeks in Wine Sauce will always remind me of Spain, it's a traditional dish that feels both rustic and refined. In Spain, you'll often hear it called Carrilleras de Cerdo al Vino, a favorite pork cheeks recipe frequently served as tapas in small bars. What makes it unforgettable is the sauce: red wine, sweet sherry, cinnamon, and herbs slowly melding together into flavors that taste as if they've been simmering all day, just like classic Spanish braised pork cheeks.
The slow cooking transforms the pork cheeks into something extraordinary, so tender they practically melt in your mouth. It's the kind of comfort food I always find myself craving. Whether you use Iberico pork cheeks or any pork cheeks, the result never disappoints: a rich, silky, and deeply satisfying dish. This is exactly why I keep returning to this recipe for braised pork cheeks.
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⭐Why You'll Love My Recipe
- The Pork Cheeks are Unbelievably Tender: Pork cheeks become fork-soft after braising, with a rich, meaty flavor.
- Authentic Spanish Recipe: This recipe is an example of Spanish cuisine; in particular, it highlights traditional ingredients like wine, garlic, onions, and aromatic herbs.
- Even Better the Next Day: I love saving some for the next day; the flavors deepen overnight, and it reheats beautifully.
🧾Braised Pork Cheeks Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Pork Cheeks & Seasoning: If I can find them, I always go for Iberian pork cheeks, but any good-quality pork cheeks work beautifully. I season them with salt and a touch of black pepper at different stages to build depth of flavor right from the start.
- Aromatics in Olive Oil: Onion, garlic, leek, and carrot gently cook in good extra virgin olive oil, bringing sweetness, earthiness, and depth to the sauce.
- Wine & Sherry: A dry red wine deepens the flavor while sweet sherry adds balance and richness, it's what makes the sauce taste like it's been simmering all day.
- Herbs & Spice: Cinnamon, bay leaves, thyme, and a splash of water infuse the dish with warmth, fragrance, and that rustic Spanish character I love.
👩🏻🍳How to Cook Braised Pork Cheeks
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Season and Sear: Sprinkle pork cheeks with salt and pepper. Heat extra virgin olive oil in a pot and sear the cheeks on all sides until golden (3-4 minutes per side). Set aside.
2. Sauté Onion and Garlic: Dice the onion, sauté with a pinch of salt until softened. Add thinly sliced garlic and cook for another 1-2 minutes.
3. Add Leek and Carrot: Dice the leek and carrot, add them to the pot, and sauté until slightly tender (about 5 minutes).
4. Return Pork to Pot: Place the seared pork cheeks back into the pot with the vegetables.
5. Deglaze with Wine: Pour in red wine and sweet sherry, stirring to lift any caramelized bits from the bottom.
6. Add Aromatics and Water: Add a cinnamon stick, bay leaves, thyme, and just enough water to nearly cover the pork.
7. Simmer Until Tender: Cover and simmer for about 1 hour, adding water as needed, until the pork is fork-tender.
8. Blend Sauce and Serve: Remove pork cheeks. Blend the sauce to your preferred texture. Return the pork cheeks back into the pan and cook for a few minutes, then serve braised pork cheeks hot.
📖Variations
- Swap the Wine: If you don't have sweet sherry, you can use port or just stick with all red wine; it still turns out rich and flavorful.
- Add Mushrooms: Sometimes I toss in a handful of mushrooms with the vegetables for an extra earthy touch.
- Make it Spicy: A pinch of smoked paprika or a small dried chili adds a subtle heat; moreover, it works really well with the sweetness of the sauce.
🍽 What to Serve with Braised Pork Cheeks
I love serving these braised pork cheeks with creamy mashed potatoes, the sauce soaks in beautifully. If I'm craving more texture, I'll make crispy potato wedges instead. A slice of ciabatta bread or a fresh tomato salad with a tangy marinade also makes the perfect finishing touch.
💭My Tips for Recipe Success
Keep an Eye on the Liquid: I check about halfway through and top up with a splash of water if it looks too low. The cheeks should stay mostly submerged during braising.
Skim Excess Fat if Needed: Once the cheeks are out of the pot, I sometimes skim a little fat off the top before blending. It makes the final sauce taste cleaner and more balanced.
Store Leftovers like a Stew: I keep everything in an airtight container in the fridge for up to 3 days; the flavor deepens, and it reheats beautifully with a splash of water.
🥩More Pork Recipes!
Here are more of my favorite pork recipes!
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Recipe
Braised Pork Cheeks in Wine Sauce
Ingredients
- 1 kg Pork Cheeks
- 1½ teaspoon Salt
- ½ teaspoon Black Pepper - Freshly ground
- 2 tablespoon Extra Virgin Olive Oil
- 1 Onion - Chopped
- 4 Cloves Garlic - Sliced
- 1 Leek - Chopped
- 1 Carrot - Chopped
- 100 ml Red Wine
- 100 ml Sweet Sherry Wine
- 1 Cinnamon Stick
- 2 Bay Leaves
- ⅓ teaspoon Thyme
- 300 ml Water
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. Remove from the pot and set aside.
- Add chopped onions to the pot, season with salt, and sauté until softened, about 5 minutes. Add sliced garlics to the pot, and cook for 1-2 minutes until fragrant.
- Add chopped leek to the pot, and sauté. Add chopped carrot to the pot, and cook 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, scraping up any browned bits from the bottom of the pot.
- Add the cinnamon stick, bay leaves, and a few sprigs of thyme. Stir to combine and pour in enough water to almost cover the pork cheeks.
- Bring to a simmer, reduce the heat to medium, cover, and cook for 1 hour until the pork cheeks are tender.
- Remove the pork cheeks from the pot and set aside. Blend the sauce until smooth with a hand blender.
- Simmer over heat to medium-high heat until the sauce is slightly thickened, about 10-15 minutes.
- Return the pork cheeks to the pot and cook for 5-8 minutes, tossing to coat in the sauce.
- Serve the braised pork cheeks hot with mashed potatoes or a side of your choice.
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.