Slow-Cooked Pork Cheeks with Vegetables

Pork cheeks may not be the most popular cut of meat, but with the right preparation method, they transform into a juicy and tender delicacy that melts in your mouth. We recommend slow-cooking them in the oven.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 200 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 1 kg Meat, pork, shoulder

  • pieces Salt, table

  • 3 spoons Oil, olive

  • 1 piece Onion, raw

  • 2 piece Green, raw

  • 1 piece Carrot, fresh

  • 2 pod Garlic, fresh

  • 2 spoons Tomato, concentrate

  • 240 ml Alcohol, Wine, White

  • 360 ml Soup base, beef, cube

  • 2 piece Spices, bay (leaves)

  • pieces Thyme, fresh

  • 1 handful Green beans, fresh

  • 1 piece Bell pepper, red, fresh

Steps

  1. Rinse the pork cheeks and thoroughly dry them with paper towels. Season them with salt and pepper, and rub the spices into the meat with your hands. Peel the onion and finely chop it. Clean the celery and carrot, rinse them, and cut them into cubes.

  2. Heat oil in a large pot and place the seasoned pork cheeks in it. While turning, sear them on all sides until golden brown, then remove them from the pot and set aside on a warm plate. Add the onion and vegetables to the pot. Slowly sauté them while stirring frequently.

  3. Peel the garlic and roughly chop it. When the vegetables start to caramelize, add the garlic along with the tomato paste to the pot. Cook the ingredients while stirring constantly for another minute, then pour in the wine and use a spatula to scrape the bottom of the pot to release all the caramelized bits that formed during sautéing. Cook and stir until most of the wine evaporates.

  4. Return the seared meat pieces to the pot. Add the herbs and pour in the broth. If necessary, add a little more water, but make sure the meat is not completely submerged in liquid. Cover the pot and place it in the oven preheated to 160°C (320°F) for about 3 hours.

  5. Clean the green beans and bell pepper, rinse them, and cut them into pieces. Add the vegetables to the pot after about 1.5 hours of cooking.

  6. When the meat is so tender that you don’t need a knife to cut it, the dish is ready. Serve it on plates and offer it with your chosen side dish.

Nutrition Information (Per 100g)

  • Calories: 211.33 kcal
  • Fat: 15.63 g
    • Saturated Fat: 4.92 g
  • Carbohydrates: 1.17 g
    • Sugars: 0.47 g
  • Protein: 13.36 g
  • Fiber: 0.16 g