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Cider-Braised Pork Cheeks
Cider-Braised Pork Cheeks
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Indulge in tender pork cheeks slow-cooked to perfection, topped with rich gravy, served over velvety mashed potatoes.
Ingredients:
  • 8 (4 ounce) pork cheeks
  • salt and freshly ground black pepper to taste
  • 0.5 cup all-purpose flour for dredging, or as needed
  • 2 tablespoons clarified butter
  • 2 tablespoons apple cider vinegar
  • 2 cups hard apple cider
  • 2 cups homemade or low-sodium chicken broth
  • 1 teaspoon finely chopped fresh sage leaves
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 1 small yellow onion, diced
  • 1 small carrot, diced
  • 1 rib celery, diced
Instructions:
  • Season both sides of the pork cheeks generously with salt and pepper, then coat them evenly with flour by pressing gently to ensure thorough coverage.
  • In a pan over medium-high heat, heat clarified butter. Sear meat on both sides until deeply browned, adjusting heat if needed. Once cheeks are browned, reduce heat to medium and transfer cheeks to a plate to rest.
  • Retain 2 tablespoons fat in the skillet. Introduce onions, carrots, and celery to the skillet; sauté until tender and sweet, seasoning with a pinch of salt. Stir in vinegar to deglaze. Pour in the cider and chicken stock. Bring to a simmer, then add sage and rosemary. Lower heat and return pork cheeks to the skillet. Cover and simmer gently for 2 to 3 hours until fork-tender. Plate and serve.
  • Bring the flavorful liquid to a boil, skimming off any fat that rises to the surface. Simmer until reduced by 60-70%, allowing the sauce to thicken. Season with salt to taste, then return the cheeks to the pot. Cook over gentle heat until cheeks are tender and sauce coats them perfectly.

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