- 2.5 to 3 pounds pork cheeks
- 2 medium carrots, peeled, cut into 1/2 inch rounds
- 1 medium onion, chopped into 1/4-inch dice
- 2 celery stalks, chopped into 1/4-inch dice
- 2 cups dry red wine
- 1 cup chopped canned tomatoes
- 1 tablespoon chopped fresh herbs, such as rosemary or thyme
- A few tablespoons oil, for browning
In the skillet, heat the oil over medium heat. Make sure the pork cheeks are dry and sprinkle them with salt and pepper. Add them to the pan, taking care not to crowd the meat. Cook until the surface is browned on both sides, about 4 minutes per side, flipping only once or twice so as not to disturb browning. Remove with tongs as cheeks are browned; set aside.
In the meantime, preheat oven to 300°F. Add onions, carrots, and celery to pot. Sauté until softened but not brown, about 5 minutes. Add wine, tomato, and rosemary. Bring to a simmer. Add the pork cheeks and stir to coat the meat in the sauce.
Cover the pan and transfer to the oven. Braise until meat is very tender, about 2.5 to 3 hours. Serve with pasta or polenta.
12 inch skillet or larger, large shallow pan for braising