HOW TO MAKE THE MOST FLAVORFUL BRAISED PORK CHEEKS WITH RED WINE AND HERBS

Pork cheeks are a hidden gem in the world of slow-cooked meats. This cut of meat is packed with flavor and, when braised slowly in red wine, becomes incredibly tender and juicy. The long cooking time allows the meat to absorb all the rich flavors from the wine, herbs, and vegetables, creating a dish that is both deeply satisfying and elegant. While the process takes a few hours, most of the time is hands-off, making it perfect for a cozy weekend meal.

Slow Braising for Maximum Flavor

To get the best result, the pork cheeks are first browned in butter and oil, ensuring a deep, caramelized flavor. Then, diced carrots, red onion, and celery are sautéed until golden, adding a natural sweetness to the dish. Once the meat is returned to the pot, a mix of red wine, water, and fresh herbs like rosemary, sage, and bay leaves is added. The dish then simmers on low heat for about an hour and a half, allowing the meat to break down and the sauce to develop its rich complexity.

A Sauce That Completes the Dish

Once the pork cheeks are fully tender, they are removed from the pot while the sauce is reduced to concentrate its flavors. A touch of vinegar, sugar, lemon juice, salt, and pepper balances the richness, giving the sauce a perfect harmony of acidity and depth. If needed, a little thickening can be done to achieve a silky, luxurious consistency. The final dish is best served with a creamy side like mashed potatoes or a rustic root vegetable purée to soak up the delicious sauce.

Can I use a different cut of pork? What wine is best for braising? Can I make this dish in advance?

Can I use a different cut of pork?

Yes! If you can’t find pork cheeks, you can substitute them with pork shoulder or even beef cheeks. The cooking time may need slight adjustments, but the method remains the same.

What wine is best for braising?

A dry red wine with good acidity and structure, such as a Cabernet Sauvignon, Merlot, or a Côtes du Rhône, works best. Avoid overly sweet or light-bodied wines, as they won’t develop the same depth of flavor.

Can I make this dish in advance?

Absolutely! Braised pork cheeks actually taste even better the next day as the flavors have more time to meld. Simply reheat gently on the stovetop and add a splash of water or broth if the sauce has thickened too much.

2025-03-22T16:01:08Z