Braised Pork Cheek
Ingredients
- As needed Oil (to sauté)
- 4 oz. Celery, Large dice
- 4 oz. Carrot, Large dice
- 8 oz. Onion, Large dice
- 2 oz. Garlic, Whole
- ½ C Tomato, Puree
- 2 sprigs Rosemary, fresh
- 4 sprigs Thyme, fresh
- ½ T. Black peppercorn, whole
- 1 ea. Bay leaf
- 2 ea. Parsley, Stem
- 1 C Red Wine, preferred “Burgundy”
- 7 lbs. Pork Cheek, salt and pepper, sautéed browned
- 3 qts Pork Stock, Brown
Directions

- Place a braiser, add oil to sauté and “caramelize” mire poix (onion, celery, carrot).
- Add the garlic and sauté for a few minutes
- Then add the tomato puree, herbs and spices
- Stir and cook the tomato until it reaches a rich Burgundy color and rich aroma. Do Not burn the tomato, stir and scrape the pan to prevent burning.
- Then pour in red wine and stir
- Reduce wine slightly to cook out alcohol
- Add the stock to the vegetables and bring to a simmer
- Place cheeks with the vegetables
- Bring to a simmer and cover. It can be cooked on the stove top or in a 350˚F oven
- When cheeks are tender, remove from the braiser and cool
- Strain the braising liquid and use to make the sauce
- When cheeks are cool, cut or shred into desired size
Yield: 5 lbs.