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Oct 25, 2008 08:43 PM

pork cheek help


I purchased pork cheeks from my local butcher on a whim. I've never cooked them before but figured that it would be best to braise them. I was thinking of cooking some leeks and garlic in EVOO until they sweat and then brown the cheeks. I planned on them cooking them for two hours or so in a nice red wine like a burgandy.

After that, I planned on adding several quarts of stock (along with cubed russets, cremini mushrooms, vidalia onions, a few sprigs of thyme and possibly garbanzo beans or orzo.)

I was going to serve with sliced crusty bread and a beet salad.

Am I on the right path? Thoughts?


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  1. Burgundy is overkill; a cru Beaujolais will do, nothing too heavy. Thicken with a beurre manie after two hours.
    You're losing me after that, with the addition of several quarts of stock. I would keep the stock and vegetables as a separate dish, adding in the orzo to finish it as a sort of risotto. It won't need much more than a quart of stock, and will go nicely with the cheeks on the same platter.

    1. I wouldn't use wine at all, but rather a mixture of hard cider (or regular apple cider) and chicken stock. Sear the cheeks, sweat the veg, then delgaze with the cider. Add the cheeks back, some thyme sprigs, and add a little stock to cover--not much, they don't need to be swimming. Cover the pan and braise them. When they are done, strain the cooking liquid and reduce it to a sauce by simmering it uncovered, and finish with butter or a tiny bit of cream or creme fraiche and a little cider vinegar or lemon juice.

      Serve with roasted root veggies and apples and some egg noodles or spaetzle.