Braised Pork Cheeks
January 13, 2026 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 5
Ingredients
- (2.5 lbs) Cheeks, Pork
- (1 1/2 tbs) Flour
- (1/2 tsp) Fine Sea Salt
- (1/4 tsp) Ground Black Pepper
- (2 tbs) Vegetable Oil
- (4.5 oz) Pancetta
- (1/3 cup) Celery
- (1/3 cup) Carrots
- (1/2 cup) Onion
- (2 cloves) Garlic
- (1 tbsp) Tomato Paste
- (1 tsp) Sweet Paprika Powder
- (1/2 tsp) Rosemary
- (1/2 tsp) Thyme
- (1 bottle) Dark Beer
- (1/2 cup) Beef Stock
- (2-3 tsp (optional, for thickening)) Cornstarch
Directions
- Prep the pork cheeks
Pat the pork cheeks dry and season them generously with salt and pepper. This helps build flavor right from the start. -
Brown for flavor
Heat a heavy pot or Dutch oven over medium-high heat with a little oil. Sear the pork cheeks on all sides until deeply golden. Don’t rush this step — browning adds richness to the final dish. Remove the cheeks and set aside. -
Build the base
In the same pot, lower the heat and add chopped onions, carrots, and garlic. Cook until softened and fragrant, scraping up all the browned bits from the bottom of the pot. -
Deglaze & braise
Pour in beer, wine, or broth (or a mix), stirring to loosen everything from the pan. Add herbs like bay leaves or thyme, then nestle the pork cheeks back into the liquid. The liquid should come about halfway up the meat. -
Low and slow cooking
Cover the pot and let everything gently simmer on the stovetop or bake in the oven until the pork cheeks are fork-tender — usually about 2 to 2½ hours. They should be incredibly soft and almost falling apart. -
Finish the sauce
Once cooked, remove the pork cheeks and let the sauce simmer uncovered for a few minutes to thicken slightly. Taste and adjust seasoning as needed. -
Serve & enjoy
Serve the pork cheeks with the sauce spooned over top. They’re perfect over mashed potatoes, polenta, rice, or alongside crusty bread to soak up every bit of that rich braising liquid.
