Braised Pork Cheek


  • 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
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  1. Place a braiser, add oil to sauté and “caramelize” mire poix (onion, celery, carrot).
  2. Add the garlic and sauté for a few minutes
  3. Then add the tomato puree, herbs and spices
  4. 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.
  5. Then pour in red wine and stir
  6. Reduce wine slightly to cook out alcohol
  7. Add the stock to the vegetables and bring to a simmer
  8. Place cheeks with the vegetables
  9. Bring to a simmer and cover. It can be cooked on the stove top or in a 350˚F oven
  10. When cheeks are tender, remove from the braiser and cool
  11. Strain the braising liquid and use to make the sauce
  12. When cheeks are cool, cut or shred into desired size

Yield: 5 lbs.