Braised pig cheeks in red wine

Braised pig cheeks in red wine

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
4-8 pig cheeks, depending on size
1 onion
1 carrot
2 tablespoons olive oil
500ml red wine
300ml Brown chicken and veal stock
1/2 celery stick, tied together with 1 bay leaf and 1 sprig each of thyme and parsley
salt
freshly ground black pepper

Method

  1. Heat the oven to 150ºC. Trim the fat and sinew from the pig cheeks. Halve and peel the onion, then cut into wedges. Peel and thickly slice the carrot.
  2. Heat 1 tablespoon of the olive oil in a frying pan over a medium to high heat. Brown the pig cheeks lightly, then remove and set aside. Deglaze the pan with a little water, then pour the liquid into a bowl and reserve.
  3. Heat the remaining olive oil in the pan and brown the onion and carrot; remove and set aside. Deglaze with the wine and reduce by one-third to about 200 ml, then add the stock, bouquet garni (the celery bundle), pig cheeks, onion and carrot. Add the deglazing liquid, if it doesn’t taste bitter. Bring to a simmer and season lightly.
  4. Transfer to a flameproof casserole, cover and cook in the oven for 2–2½ hours until the pig cheeks are tender, but not falling apart.
  5. Remove the pig cheeks from the sauce; set aside. Strain the liquor, discarding the vegetables and aromatics. Return the liquor to the casserole and reduce over a medium heat to concentrate the flavour and obtain a slightly syrupy consistency.
  6. Add the pig cheeks back to the sauce and reheat, basting to coat them in the sauce. Delicious with butter bean mash or beans with tomato and chorizo, with a little of the sauce stirred through the beans.
Tags:
Leiths School of food and wine
cookery course
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