Pork cheeks are meaty little portions marbled with fat, which make them melt-in-the-mouth tender once slow cooked. Often overlooked, these are a versatile, flavoursome and economical choice that will make a stew or casserole that little bit more special. 2-3 per person is a good main portion size.
Slow cooking ensures the cheeks aren’t tough and gives the fat time to render out, so they’re meltingly tender. To maximise on flavour, sear your cheeks in a frying pan first until they’re golden all over, and then slow cook them until they’re just on the brink of falling apart.
An ideal recipe to pair with Borough Broth’s organic beef bone broth – made up of 40% beef bones for a deep, rich flavour.
- 1 pack Helen Browning’s Organic Pork Cheeks
- 2 lugs olive oil
- 2 carrots, chopped
- 2 onions, sliced
- 2 celery stalks, sliced
- thyme leaves – fresh or dried
- sprig of fresh rosemary
- 2 bay leaves
- Bottle of red wine – whatever style you have
- 324g Borough Broth Co. Organic Beef Bone Broth
- Salt and pepper to taste
- Dust the cheeks with seasoned flour, brown in a large, heavy-based pan with a couple of lugs of olive oil. Take the cheeks out of the pan and set aside.
- Add carrots, onions, celery, thyme, rosemary and bay leaves to the pan. Fry for 5 minutes over a medium heat until vegetables take some colour, and then return the cheeks to the pan.
- Add wine and beef stock. Slowly braised for 3 to 4 hours on a low heat.
- Once the meat is tender, remove from pan and keep warm. Bring the liquid back to a boil to reduce until sauce is very thick and glossy.