Best 2 Cider Braised Pork Cheeks Recipes

Indulge in the symphony of flavors with our delectable Cider-Braised Pork Cheeks. This culinary masterpiece, steeped in a tapestry of sweet and savory notes, promises an unforgettable dining experience. Allow your taste buds to dance with the tender, fall-off-the-bone pork cheeks, lovingly braised in a symphony of apple cider, aromatic spices, and fresh herbs. Accompanying this main course are two exquisite recipes: a creamy celeriac purée that adds a velvety richness and a vibrant apple and fennel slaw that brings a refreshing crunch and tangy zest. Prepare to embark on a culinary adventure that will leave you craving more.

Here are our top 2 tried and tested recipes!

CIDER-BRAISED PORK SHOULDER

Cider-Braised Pork Shoulder image

Chunks of pork shoulder cook low and slow in an apple cider sauce until perfectly tender and sauce has thickened. This is delicious served over spätzle or buttered rice.

Provided by Chef John

Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes

Time 2h25m

Yield 4

Number Of Ingredients 13

Ingredients

1 (3 pound) pork shoulder roast, cut into 3- or 4-inch chunks
Kosher salt to generously season pork
1 tablespoon vegetable oil
1 large onion, chopped
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
¼ cup fresh sage leaves, torn
1 (750 milliliter) bottle hard apple cider
⅓ cup apple cider vinegar
½ cup creme fraiche or heavy cream
1 pinch cayenne pepper
Creme fraiche for garnish
Chopped fresh chives for garnish

Steps:

Generously salt all sides of the pork shoulder chunks. Heat oil in a heavy pot over high heat. Brown pork shoulder pieces until surface is seared and crusty, about 3 or 4 minutes per side. Transfer browned pork to a plate. Add onions to oil and reduce heat to medium and season with a pinch of salt and pepper. Cook and stir about 2 minutes. Add torn sage leaves; cook until onions soften and begin to brown, stirring frequently. Pour cider into pot; stir to deglaze bottom. Raise heat to high and bring to a boil. Stir in cider vinegar. Reduce heat to low.
Transfer pork shoulder pieces to cider mixture. Cover; simmer gently on low 1 hour. Remove lid and turn pieces over. Cover; simmer on low until meat is fork tender, 1 to 2 more hours. Transfer pork to a bowl with a slotted spoon.
Raise heat to high and bring sauce to a simmer. Whisk in creme fraiche. Simmer until liquid is reduced by half and is slightly thickened, 8 to 10 minutes. Stir in a pinch of cayenne. Transfer pork back to pot; reduce heat to low. Baste pork with sauce while it heats through and becomes perfectly tender, and the sauce is as thick as you want it, about 15 more minutes.

Nutrition Facts : Calories 696.3 calories, Carbohydrate 16.8 g, Cholesterol 176.5 mg, Fat 47.1 g, Fiber 0.7 g, Protein 36.3 g, SaturatedFat 19.7 g, Sodium 1670.7 mg, Sugar 14.3 g

SHERRY-BRAISED PORK CHEEKS

Sherry-braised pork cheeks image

Cook this offcut of pork in a Spanish-inspired sauce of sweet sherry, cumin, paprika, parsley and almonds- it's a great addition to a tapas spread

Provided by Caroline Hire - Food writer

Categories Dinner

Time 2h25m

Yield Serves 2 or 4 as tapa

Number Of Ingredients 11

Ingredients

olive oil , for frying
1 large onion , finely chopped
600g pork cheeks, excess fat trimmed and cut in half
1 tbsp flour , seasoned with salt and pepper
2 fat garlic cloves , crushed
½ tsp ground cumin
1 tsp sweet smoked paprika
150ml medium dry sherry
500ml beef stock
handful flat-leaf parsley , leaves picked
handful toasted flaked almond

Steps:

Heat 1 - 2 tbsp olive oil in a large pan then add the onion. Cook gently for 10 - 15 minutes until softened and lighty coloured. Remove and set aside.
Toss the cheeks in the seasoned flour. Add a little more oil to the pan and turn up the heat. Brown the pork cheeks all over in batches. Turn the heat down to medium.
Return all the pork and the reserved onions to the pan. Add the garlic, cumin and paprika and cook for a minute, then pour in the sherry. Use your spoon to scrape the bottom of the pan and mix in all the flavours.
Pour in the beef stock then bring the pan to a simmer. Simmer gently for 2 hours or until the cheeks are tender.
Scatter with parsley leaves and flaked almonds. Serve with rice or buttery mashed potato.

Nutrition Facts : Calories 380 calories, Fat 20.7 grams fat, SaturatedFat 6.8 grams saturated fat, Carbohydrate 9.2 grams carbohydrates, Sugar 3.9 grams sugar, Fiber 2.1 grams fiber, Protein 27.7 grams protein, Sodium 0.6 milligram of sodium

Tips:

Use a good quality cider for the best flavor. A dry cider will give a more tart flavor, while a sweet cider will give a sweeter flavor.
Brown the pork cheeks well before braising them. This will help to develop their flavor.
Add plenty of vegetables to the braising liquid. This will help to add flavor and nutrients to the dish.
Braise the pork cheeks for at least 2 hours, or until they are fall-apart tender.
Serve the pork cheeks with mashed potatoes, roasted vegetables, or your favorite side dish.

Conclusion:

Cider-braised pork cheeks are a delicious and comforting dish that is perfect for a cold winter day. The pork cheeks are braised in a flavorful cider-based sauce, and they are served with mashed potatoes, roasted vegetables, or your favorite side dish. This dish is sure to please everyone at your table.