Pork cheeks braised in red wine with mash
Pork cheeks browned and then braised slowly in red wine with onion, carrot and tomato until they fall apart at the touch of a spoon, served with mashed potatoes to soak up the rich sauce. In a pressure cooker they take about 40 minutes, and the dish is also made with beef cheeks.
- 3 h 25Time
- 1 h 09Hands-on
- 4Portions
- 55 gprotein per portion
- 910kcal per portion
Ingredients for 4 portions
- 2Yellow onions, chopped
- 2Carrots, sliced
- 3 clovesGarlic, chopped
- 1Tomato, grated
- 1 kgPork cheek
- to tasteSalt
- to tasteBlack pepper
- 2 tbspPlain flour
- 4 tbspOlive oil
- 500 mlRed wine
- 300 mlBeef stock
- 2Bay leaves
On the side
- 1 kgPotato, floury, peeled, in chunks
- 30 gButter
- 200 mlMilk, hot
Method
- Chop the onions and garlic, slice the carrots and grate the tomato.
- Trim any fat and sinew from the pork cheeks, season with salt and pepper and dust them with flour, shaking off the excess.
- Heat the oil in a heavy casserole and brown the pork cheeks in batches over a medium-high heat, 2–3 minutes a side. Lift them out.
- In the same oil, soften the onion, carrot and garlic over a medium heat for 10 minutes.
- Add the tomato and cook for 3 minutes. Pour in the wine and let it bubble for 5 minutes to cook off the alcohol.
- Return the pork cheeks to the pot, add the stock and bay leaves, cover and simmer over a very low heat for 2 ½ hours, until the meat falls apart with a spoon. Turn the pieces now and then.
- For the mash, peel the potatoes and cut them into chunks.
- Boil the potatoes in salted water for 20 minutes, until tender, then drain.
- Mash the potatoes with the butter and hot milk until smooth. Season with salt.
- Lift out the meat, remove the bay leaves and blend the sauce smooth with a stick blender. Reduce it for a few minutes if it is thin, then return the meat and heat through for 5 minutes.
- Serve the pork cheeks with their sauce and the mash alongside.
