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“Braised Pork Cheeks… no not really?!”

I braised pork cheeks for the first time tonight. My husband was momentarily horrified to discover what was defrosting on the kitchen counter.  I did some research on this elusive cut of meat, and was interested to read that pork cheeks are the in thing at the moment. We tasted why – succulent, tender and tasty. This recipe is based on one from Nigel Slater. Horrified husband had two helpings.


What you'll need

  •  splash of olive oil
  • 4 x pork cheeks
  • 2 x carrots, cut into batons
  • 1 x onions, finely chopped
  • ½ red onion, finely chopped
  • 2 x celery stick, sliced
  • 2 x cloves garlic, crushed
  • 1 tbsp flour
  • sprigs of thyme
  • piece orange peel
  • 250ml robust red wine from Darling
  • 150ml chicken stock

TIP: Save time and electricity – use a Wonderbag for this recipe!


1. If your butcher has not already done so for you, prepare the pigs cheeks by removing the thick layer of fat surrounding the meat

2. Season the pork cheeks with a bit of salt and pepper, and brown lightly in the olive oil in an ovenproof casserole dish, like Le Creuset.

3. Remove the pork cheeks and set aside.

4. Add the carrots, garlic, onions and celery to the casserole and fry until lightly coloured.

5. Add the cheeks back in with the vegetables, sprinkle the flour over and give everything a good toss over the heat.

6. Tip in the red wine, stock, fruit jelly and peel. Scatter the thyme over and bring to the boil. Cover with the lid.

7. Place in an oven preheated to 150C and leave to braise gently for 2-3 hours until tender. Alternatively place in the oven for 20 mins, then remove and put in the Wonderbag for about 4 hours. Reheat slightly if necessary.

8. Serve the braised cheeks with a soft garlic mashed potato and cauliflower.

WINE: Ooh, you need a bold red to accompany this.

Our choice  click here

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