BRAISED PORK CHEEKS

Melt-in-your-mouth braised pork cheeks in a rich and flavourful sauce made with beer. This fantastic recipe transforms an inexpensive cut of pork into a true delicacy.

INGREDIENTS Serves 5

1.2 kg pork cheeks
1 ½ tablespoons plain flour
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
2 tablespoons vegetable oil

For the Sauce:

125g pancetta
50 g celeriac diced,
50 g carrots diced,
75 g onion finely chopped
2 garlic cloves finely chopped
1 tablespoon tomato puree
1 teaspoon sweet paprika powder
½ teaspoon rosemary
½ teaspoon thyme
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
1 bottle dark beer 330 ml
125ml beef stock

METHOD

Trim the cheeks of any sinew and any other large, fatty membrane.

Mix flour, salt, and pepper in a large bowl. Pass the cheeks through the flour, then shake and pat them over the bowl to remove the excess flour.

Heat 2 tablespoons of vegetable oil in a large pan. Sear ½ of the cheeks on high heat for 2-3 minutes on each side or until nicely browned (use tongs to turn them around). Remove them from the pan and repeat with the second batch of meat. Remove and set aside.

Place the cubed pancetta in the still-hot pan. Stir it for about one minute until it starts releasing some fat (if there is not enough fat in the pot, add another tablespoon of oil).Next, add celeriac, carrots, and onions. Cook the vegetables for about 3 minutes, stirring often, until soft

Add the minced garlic, tomato puree, sweet paprika, rosemary, thyme, salt, and pepper. Stir well for about 1 minute, scraping the bottom of the pot.

Return the meat to the pot, and pour in the beer and the stock. Stir well, cover the pot, and simmer the cheeks for 2 hours until meltingly soft. Remove the lid during the last 30 minutes of the cooking time to allow the sauce to thicken.

Adjust the seasoning and serve with creamy mash potatoes.

Original Recipe  Wheresmyspoon