Braised Pork Cheeks

Ingredients

8–9 pork cheeks

2 onions, chopped

3–4 cloves garlic, sliced

1 large carrot, chopped

1 leek (white part only), sliced

1 small can dark beer

250ml chicken stock

1 tsp whole peppercorns

1 tbsp tomato paste

1 tsp paprika

2 bay leaves

1 tbsp fresh thyme (or 1 teaspoon dried)

Sprinkle of fresh rosemary (or 1/3 teaspoon dried)

Salt, to taste

Vegetable oil or lard, for browning

Directions

Preheat oven to 160°C.

In a large pan, heat a little vegetable oil over medium-high heat. Brown the pork cheeks on all sides, then remove and set aside.

In the same pan, add the onions, garlic, carrot, and leek. Sauté until softened, adding more oil if needed.

Return the pork cheeks to the pan, placing them on top of the vegetables.

Stir in the tomato paste, paprika, peppercorns, bay leaves, thyme, rosemary, and salt.

Add the chicken stock and beer.

Bring to a simmer, then transfer the pan to the preheated oven. Cover and braise for 2.5–3 hours, until the pork cheeks are tender.

Serve with mashed potatoes, polenta, rice, or your choice of side.

Notes

Pork cheeks can be substituted for 1.3-1.5kg pork shoulder. Some fat is OK, but some of it can be trimmed off if it's a particularly fatty pork shoulder.