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Oven-Braised Pork Cheeks

A budget-friendly cut of meat with a wonderfully tender character! Oven-braised pork cheeks are a hearty, juicy dish that's always a hit. The generous mix of spices and vegetables the pork cooks with gives it an unusually delicate aroma and a savory, spiced flavor. Served hot, the pork cheeks pair beautifully with a saucy vegetable side; served cold, they're reminiscent of tender roast pork.

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Pork cheeks in the oven
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 5 g
Fats 78 % 28 g
Carbohydrates 8 % 3 g
293 kcal
GI: 67 / 0 / 33
    1. Preheat the oven to 325°F (160°C). 2. Rinse the pork cheeks well in cool water and pat them dry with paper towels. Season with salt and ground black pepper to taste. Put a little flour in a bowl and dredge the pork in it. 3. Pour a little olive oil into a deep skillet (or a cast-iron Dutch oven), heat it, and sear the pork cheeks over medium heat for 8–10 minutes, turning to brown them on all sides until deeply caramelized. Transfer the pork to a plate and pour off almost all the rendered fat, leaving just a little behind. 4. Peel, rinse, and dry the onion and carrots. Cut the onion into half-moons and grate the carrots on the fine side of a grater. Wash, dry, and slice the celery stalk into rounds. Add the prepared vegetables to the skillet with the reserved pork fat and sauté for 4–5 minutes, until golden. Peel and chop the garlic, then add it to the vegetables along with the thyme and bay leaves. Warm the herbs for a couple of minutes until fragrant, and add a little salt if needed. Wash the tomatoes, cut them into wedges, add them to the skillet, and cook everything together for about another 5 minutes. 5. Pour the sherry into the skillet with the vegetables, add the chicken broth, and bring to a boil. Return the pork cheeks to the skillet, cover with an ovenproof lid or a sheet of foil, and take it off the heat. 6. Put the skillet of cheeks and vegetables into the preheated oven for 3 hours. 7. When the time is up, take the skillet out of the oven and remove the pork cheeks. Strain the cooking liquid through a sieve into a saucepan. Set the saucepan over the heat and bring the sauce to a boil, then lower the heat and reduce it, stirring now and then, until thick — about 30 minutes. 8. Return the pork cheeks to the finished sauce, cover, and simmer over low heat for another couple of minutes, then take it off the heat. Serve the pork cheeks with a side of potatoes or celery, spooning the sauce over top. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Sherry - 163  kcal/100g
  • Salt - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Olive oil - 913  kcal/100g
  • Broth - 15  kcal/100g
  • Celery stalk - 12  kcal/100g
  • Pork cheeks - 540  kcal/100g
  • Beef cheeks - 200  kcal/100g

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