Pork Cheeks With Chickpeas Recipe

Prepare pork cheeks

Pat the pork cheeks dry with paper towels. Trim any excess fat or silver skin. Season both sides evenly with salt and black pepper. Lightly dust each cheek in the all-purpose flour, shaking off excess.

Brown cheeks

Heat a heavy, oven-safe pot or braiser over medium-high heat. Add the olive oil and heat until shimmering. Add the floured pork cheeks and brown well on both sides, about 3–4 minutes per side, until a deep golden crust forms. Work in batches if needed. Transfer browned cheeks to a plate and set aside.

Sweat vegetables

Reduce heat to medium. Add the chopped onion, carrot, and celery to the same pot (add a splash more oil if pan is dry). Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and tomato paste and cook 1–2 minutes until fragrant and the tomato paste darkens slightly.

Deglaze and build braise

Pour in the dry white wine to deglaze, scraping up brown bits from the bottom with a wooden spoon. Allow the wine to reduce by about half, 2–3 minutes. Add the stock, bay leaf, and thyme. Return the browned pork cheeks to the pot, nestling them into the liquid so they are mostly submerged (add a little more stock or water if necessary). Bring to a gentle simmer.

Oven braise

Cover the pot with a tight-fitting lid and transfer to a preheated oven at 160°C (325°F). Braise until the cheeks are fork-tender and easily pull apart, about 2 to 2 1/2 hours. Check once halfway through and rotate the pot if your oven has hot spots.

Prepare chickpeas

About 20 minutes before the cheeks are done, place a small sauté pan over medium heat. Add the rinsed chickpeas and a pinch of salt and heat, stirring occasionally, until they are warmed through and start to take on a little color, 6–8 minutes. If they stick, add a teaspoon of oil or a splash of stock.

Finish sauce and combine

When the cheeks are tender, remove the pot from the oven. Using tongs, lift the cheeks onto a cutting board and tent with foil. Place the pot on the stovetop over medium heat. Remove the bay leaf and thyme sprigs. Skim or spoon off excess fat from the surface. If you prefer a thicker sauce, simmer the braising liquid until reduced and slightly thickened, about 6–10 minutes. Alternatively, for a silkier sauce, stir in 1 tablespoon of cold butter off heat.

Shred and join

Shred each pork cheek with two forks or cut into large chunks. Return shredded pork to the pot with the reduced braising liquid and stir to coat. Add the warmed chickpeas to the pot and simmer together 2–3 minutes so flavors marry. Taste and adjust seasoning with salt and pepper.

Finish and serve

Remove from heat. Stir in lemon zest, lemon juice, chopped parsley, and a drizzle of extra-virgin olive oil. If you like heat, sprinkle the optional chili flakes. Spoon pork cheeks and chickpeas into shallow bowls and spoon the braising sauce over the top. Serve with crusty bread, mashed potatoes, polenta, or steamed greens.