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Cider-Braised Pork Cheeks

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Cider-Braised Pork Cheeks



Ingredients :

  • 8 (4 ounce) pork cheeks
  • salt and freshly ground black pepper to taste
  • ½ 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
  • Methods :

  • Step 1

    Season both sides of pork cheeks with salt and pepper. Sprinkle with flour and press it into the meat to coat thoroughly.

  • Step 2

    Heat clarified butter in a pan over medium-high heat. Sear meat on both sides until richly browned, adjusting heat lower if necessary. When cheeks are browned, reduce heat to medium. Transfer cheeks to a plate to rest.

  • Step 3

    Remove all but 2 tablespoons fat from the skillet. Add onions, carrots, and celery to skillet. Cook and stir until softened and sweet, seasoning with a pinch of salt. Add vinegar and stir to deglaze the pan. Pour in the cider and chicken stock. Bring to a simmer. Add sage and rosemary. Reduce heat to low and transfer cheeks back to pan. Cover. Cook until fork tender but not falling apart, 2 to 3 hours depending on the size of the pork cheeks. Transfer to a plate.

  • Step 4

    Bring liquid to a boil over high heat, skimming off fat as it rises to the surface. Reduce volume of liquid by about 60 to 70%. Sauce will start to thicken up. Taste for salt and season as needed. Transfer cheeks back to liquid. Continue to cook over medium-low heat until cheeks are heated through and tender and sauce is thick enough to coat cheeks.

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