I love pork cheeks and this easy pork cheeks recipe is a breeze to make. If you have a slow cooker then it’s even better but I don’t, so ours was baked in the oven.
Many people are unsure about eating part of a pig that isn’t from a more frequently used part of the pig’s body. But once you’ve had pork cheeks, I can almost guarantee you’ll go back for more.
The secret to this recipe is to cook it as slowly as you possibly can to ensure that the meat is tender and melts in the mouth. This version is adapted from a recipe by Nigel Slater – the king of comfort food. Enjoy!
Ingredients (serves two)
- 4 pork cheeks
- 2 carrots
- 1 medium onion
- 1 celery stick
- 3 garlic cloves
- 1 heaped tablespoon of flour
- small bunch of thyme
- 2 bay leaves
- Half a bottle of red wine
- 1 dollop of fruit jam – optional
- Drizzle of olive oil
- Grab yourself a deep roasting tin, one that is okay to place on your hob
- Drizzle in a little olive oil and brown the pork cheeks, turning occasionally
- Remove the pork cheeks from the pan and set aside
- Roughly chop the carrots, onion, celery and garlic and toss them into the roasting tin
- Cook them gently until softened
- Return the cheeks to the pan and nestle them among the veggies
- Sprinkle the flour on top and pop the thyme and bay leaves down the middle
- Let it continue cooking through for a couple of minutes and then pour half a bottle of red on top
- You can drink the rest if you like
- Allow it to bring to the boil then take it off the heat
- Cover it loosely with foil, or use a lid if your roasting tin has one
- Pop it into a really low oven or slow cooker for about three to four hours
- Check the liquid after an hour and if it needs a bit of sweetening, add your dollop of jam of spoonful of sugar and stir very gently
- Do check every 30 to 45 minutes to ensure that the liquid hasn’t disappeared completely. You want an ooze to serve with it, almost a gravy.
- After about three hours, the pork cheeks should pull apart gently with a fork – then you know they’re done. it will take a bit longer in a slow cooker but is so worth the wait
- Serve with rice, a buttery herby mash or some crusty bread to mop up those delicious juices.
- Remember to remove the bay leaves and thyme bunch
Spain Buddy tips
- Throw in some button mushrooms at the same time as the wine
- Try substituting the wine for stout – although that’s not very Spanish
- Or use a litre of good quality stock plus a good glug of dark rum or brandy
- Use stock and a glass of sherry and it’s to die for! We had that with friends recently and it was Alan’s first taste of pork cheeks – he’s now hooked!