Aromatic Pork Cheeks Braised in Red Wine with Herbs
Coat the pork cheeks lightly in flour and sear them, then slowly braise them with root vegetables, onion, leek, herbs and juniper in red wine. During braising the meat becomes beautifully tender and the sauce develops a full, aromatic flavour. Serve the finished dish with boiled potatoes, mash or rice.
Prep: 20 min
Cook: 1 h 40 min
Servings: 4
Energy: 394 kcal per serving
Method
01.
Clean the root vegetables and onion and cut them into cubes, then slice the leek into half-moons. Preheat the oven to 190 °C. Clean the pork cheeks and lightly coat them in plain flour.
02.
Heat the oil in an ovenproof casserole and quickly sear the cheeks on all sides. Remove the seared cheeks to a plate and set aside.
03.
Add the butter to the pan juices, tip in the onion and fry until translucent. Then add the root vegetables and let them fry for a few minutes, stirring occasionally. Finally add the leek, stir, and mix in the tomato paste. Fry the paste while stirring constantly (be careful not to burn it!) and immediately moisten it with a little hot stock.
04.
Add the seared cheeks, thyme, rosemary and juniper. Pour in wine until it comes two-thirds up the meat, season with salt and lightly with pepper, cover with a lid and place in the hot oven. After 10 minutes reduce the oven to 175–180 °C and cook, occasionally basting with stock and wine, until tender, about an hour.
05.
Remove the tender meat, reduce the juices to the fat, sprinkle with flour and simmer for a few minutes, stirring constantly. Pour in cooler stock and wine, stir well and leave to cook in the oven for about 15 minutes more, uncovered. You can also thicken it with flour mixed with a little cold water.
06.
Strain the cooked sauce through a sieve and season with salt, and a pinch of sugar if needed. Add a little more wine and leave just to gently simmer so that the fat rises to the surface (giving it a glossy finish).
07.
Serve with boiled potatoes, mash or rice.
