Joues De Porc Braisées , Jus De Cuisson Corsé Au Vin Doux De Banyuls Recipe

Cooking Process

1. 1

   Preparation

   Preheat the oven to 150°C (300°F). Season the pork cheeks with salt and black pepper.

2. 2

   Searing the Meat

   In a large Dutch oven, heat the olive oil over medium-high heat. Add the pork cheeks and sear on all sides until browned, about 5-7 minutes. Remove the pork cheeks and set aside.

3. 3

   Sautéing Vegetables

   In the same pot, add the carrots, onion, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.

4. 4

   Deglazing

   Add the Banyuls sweet wine to the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for about 5 minutes.

5. 5

   Braising

   Return the pork cheeks to the pot. Add the chicken stock, thyme, and bay leaf. Bring to a simmer, then cover and transfer to the preheated oven.

6. 6

   Cooking

   Braise the pork cheeks in the oven for about 2.5 to 3 hours until they are tender.

7. 7

   Finishing Touches

   Once cooked, remove the pork cheeks and let them rest. Strain the braising liquid into a saucepan, discarding the solids. Reduce the liquid over medium heat until thickened, then whisk in the butter for a glossy finish.

8. 8

   Serving

   Serve the pork cheeks with the reduced braising sauce poured over the top.