Signature Pork Cheek Recipe

Prepare and season

Pat pork cheeks dry with paper towels. Trim any excess fat or silver skin. Season both sides with 1 1/2 tsp salt and 1/2 tsp black pepper, rubbing to adhere. Let sit at room temperature for 15 minutes while you prepare vegetables and aromatics.

Brown the cheeks

Preheat oven to 150°C (300°F). Heat a large heavy-bottomed ovenproof Dutch oven over medium-high heat. Add 2 tbs olive oil and 15 g butter. When hot and butter foams, add pork cheeks in a single layer (work in batches if necessary) and sear 3–4 minutes per side until a deep mahogany brown. Transfer browned cheeks to a plate and set aside.

Sweat the vegetables

Reduce heat to medium. Add remaining 1 tbs olive oil and the diced onion, carrot and celery to the pot. Season lightly with a pinch of salt. Cook, stirring, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes, scraping browned bits from the pan so the paste darkens but does not burn.

Deglaze and build the braise

Pour in the dry red wine to deglaze, scraping any browned bits from the bottom. Bring to a simmer and reduce by about half (2–4 minutes). Return pork cheeks to the pot. Add stock so the cheeks are mostly submerged (about 600–700 ml), then add bay leaves, thyme sprigs, rosemary, soy sauce, brown sugar and apple cider vinegar. Bring just to a gentle simmer on the stovetop.

Oven braise

Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until pork cheeks are fork-tender and easily shredded, about 2 to 2 1/2 hours (check at 90 minutes — cooking time can vary by size). Turn cheeks once halfway through cooking to ensure even cooking.

Rest and remove aromatics

Carefully remove pot from oven. Transfer pork cheeks to a warm plate and tent with foil to rest. Using a slotted spoon, remove and discard thyme stems, rosemary and bay leaves. Reserve braising liquid in the pot for reduction.

Reduce the braising liquid

Place the pot with braising liquid over medium-high heat on the stovetop. Bring to a vigorous simmer and reduce by about one-third to concentrate flavor, 8–12 minutes. Taste and adjust seasoning with remaining 1/2 tsp salt and additional pepper if needed.

Make a slurry and finish sauce

Whisk cornstarch with cold water until smooth. Slowly whisk the slurry into the simmering sauce in small amounts until the sauce reaches a glossy, spoon-coating consistency (you may not need all the slurry). Once thickened, off the heat whisk in the cold diced butter to enrich the sauce and create a sheen. Stir in chopped parsley.

Shred and coat

Using two forks, gently shred each pork cheek or slice into large pieces, then return the meat to the pot and toss in the sauce to coat evenly. Keep warm on the lowest heat setting for a few minutes so meat absorbs sauce.

Divide creamy mashed potato or polenta among 4 plates (or serve family-style). Place one or two pork cheeks (or equivalent shredded pieces) atop the mash. Spoon additional sauce over the meat. Garnish with quick-pickled shallots if using and a sprinkle of chopped parsley. Serve immediately.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a low oven or on the stovetop with a splash of stock to loosen the sauce.