Cider-Braised Pork Cheeks
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1
Salt2 tbsps
Clarified Butter2 tbsps
Apple Cider Vinegar2 cups
Hard Apple Cider1 small
Yellow Onion (diced)1 small
Carrot (diced)Directions:
1
Season both sides of pork cheeks with salt and pepper
2
Sprinkle with flour and press it into the meat to coat thoroughly
3
Heat clarified butter in a pan over medium-high heat
4
Sear meat on both sides until richly browned, adjusting heat lower if necessary
5
When cheeks are browned, reduce heat to medium
6
Transfer cheeks to a plate to rest
7
Remove all but 2 tablespoons fat from the skillet
8
Add onions, carrots, and celery to skillet
9
Cook and stir until softened and sweet, seasoning with a pinch of salt
10
Add vinegar and stir to deglaze the pan
11
Pour in the cider and chicken stock
12
Bring to a simmer
13
Add sage and rosemary
14
Reduce heat to low and transfer cheeks back to pan
15
Cover
16
Cook until fork tender but not falling apart, 2 to 3 hours depending on the size of the pork cheeks
17
Transfer to a plate
18
Bring liquid to a boil over high heat, skimming off fat as it rises to the surface
19
Reduce volume of liquid by about 60 to 70%
20
Sauce will start to thicken up
21
Taste for salt and season as needed
22
Transfer cheeks back to liquid
23
Continue to cook over medium-low heat until cheeks are heated through and tender and sauce is thick enough to coat cheeks