Apple Cider Braised Pork Cheeks

• 4 pork cheeks
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 cup apple cider
• 1 cup chicken stock
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 tablespoons apple cider vinegar
• 1 teaspoon brown sugar
• Salt and pepper to taste
• 2 tablespoons unsalted butter

Steps

1. 1 Season pork cheeks with salt and pepper.
2. 2 Heat olive oil in a large pot over medium-high heat. Sear pork cheeks until browned on all sides, then remove and set aside.
3. 3 In the same pot, sauté onions until translucent, then add garlic and cook for another minute.
4. 4 Deglaze the pot with apple cider, scraping up any browned bits from the bottom.
5. 5 Return pork cheeks to the pot. Add chicken stock, thyme, bay leaf, vinegar, and brown sugar.
6. 6 Bring to a simmer, then reduce heat to low. Cover and cook for 3 hours, or until pork is tender.
7. 7 Remove pork cheeks and keep warm. Boil the sauce until slightly reduced.
8. 8 Stir in butter to finish the sauce.
9. 9 Serve pork cheeks with sauce spooned over the top.

Equipment

• Large pot with lid
• Tongs
• Sharp knife
• Cutting board

Variations

• Add diced apples to the braising liquid for an extra layer of sweetness.
• Substitute pork cheeks with beef cheeks for a different texture.

Substitutions

• If pork cheeks are unavailable, use pork shoulder as an alternative.
• Replace apple cider with apple juice for a pinch of sweetness.

Pairings

• A glass of dry riesling complements the dish beautifully.
• A rustic loaf of crusty bread is perfect for sopping up the sauce.

Nutrition

Tips

• For even more flavor, marinate the pork cheeks in apple cider overnight before cooking.
• Check the tenderness of the pork cheeks after 2.5 hours; they may cook faster depending on your stove.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with creamy mashed potatoes or buttery egg noodles.
• Pair with a crisp autumn salad for balance.

FAQ