Wine-braised Pork Cheeks
May 23, 2011
I have had pork cheeks braised in white wine during a trip to Barcelona, and having found this cut at the farmers' market, I jumped at the opportunity to recreate what I had eaten. The only change I made was to use sweet potatoes instead of potatoes. Long braising at a low temperature turns this humble cut into tender, unctuous morsels that are perfect for enjoying with bread and a dry white wine.
Ingredients
- 2 lbs pork cheeks, trimmed
- 2 1/2 cups of dry white wine
- 2 sweet potatoes, diced
- 6 cloves of garlic, peeled
- 4 sprigs of rosemary
- 1 medium onion, sliced
- 1/4 cup parsley, chopped
- Salt, to taste
- Pepper, to taste
Preparation
- Preheat the oven to 360F. In a large ovenproof pan, assemble all the ingredients but the wine and season well. Pour the wine into the pan, and put in the oven for about 25 minutes.
- Turn the temperature down to 250F and allow it to cook uncovered for 4 hours or so, adding more wine if the pan turns dry.
- Remove and serve with crusty bread.