Braised Pork Cheeks Recipe

Cooking Instructions

1. 1

   Prepare the Pork Cheeks

   Season the pork cheeks with salt and black pepper.

2. 2

   Sear the Meat

   In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the pork cheeks and sear until browned on all sides. Remove from pot and set aside.

3. 3

   Sauté the Vegetables

   In the same pot, add the chopped onion, carrot, and celery. Sauté for about 5 minutes until softened. Add the minced garlic and sauté for an additional minute.

4. 4

   Deglaze the Pot

   Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it reduce by half.

5. 5

   Add Broth and Herbs

   Return the pork cheeks to the pot. Add chicken broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low.

6. 6

   Braise the Pork

   Cover and simmer for about 2 to 2.5 hours, or until the pork is tender and easily pulls apart with a fork.

7. 7

   Prepare Cracked Rice Risotto

   While the pork is braising, cook cracked rice according to package instructions, stirring in broth gradually until creamy.

8. 8

   Serve

   Remove the pork from the pot and let rest for a few minutes. Plate the cracked rice risotto, top with pork cheeks, and drizzle some of the braising liquid over. Garnish with arugula and serve with peach mostarda on the side.