More Breadcrumbs

Pork Cheeks Braised in Tomato Wine Sauce Recipe

The Nasty Bits

Recipes and stories for everything but the oink.

Chichi Wang
Pork Cheeks Braised in Tomato Wine Sauce Recipe

[Photograph: Chichi Wang]

Read more: The Nasty Bits: Pork Cheeks

  • Yield:4 to 6 as a main course
  • Active time: 30 minutes
  • Total time:3 hours 30 minutes
  • Rated: 5

Ingredients

  • 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

Directions

  1. 1.

    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.

  2. 2.

    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.

  3. 3.

    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.

This Recipe Appears In
The Nasty Bits: Pork Cheeks

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Comments
ADD A COMMENT

Add a rating with your comment:

Comments can take a minute to appear—please be patient! Some comments may be held for manual review.

PREVIEW YOUR COMMENT