Pork Cheeks Recipe

Searing the Pork Cheeks

Heat olive oil in a large skillet over medium-high heat. Season the pork cheeks with salt and black pepper. Sear the pork cheeks on all sides until browned, about 5-7 minutes.

Sautéing the Vegetables

Remove the pork cheeks from the skillet and set aside. In the same skillet, add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté until softened, about 5 minutes.

Deglazing the Pan

Pour in the red wine and scrape the bottom of the pan to release any browned bits. Let it simmer for about 2-3 minutes until slightly reduced.

Adding Broth and Seasonings

Add the chicken broth, bay leaves, and thyme to the skillet. Return the pork cheeks to the pan and bring to a gentle simmer.

Slow Cooking

Cover the skillet and reduce heat to low. Cook for 2-3 hours, or until the pork cheeks are tender and easily pulled apart with a fork.

Boiling the Potatoes

Place peeled and chopped potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook until tender, about 15-20 minutes.

Draining and Mashing

Drain the potatoes and return them to the pot. Add butter and heavy cream. Mash until smooth and creamy. Season with salt and black pepper to taste.

Plating the Dish

Serve the slow-cooked pork cheeks over a generous scoop of creamy mashed potatoes. Spoon some of the cooking liquid over the pork for extra flavor.