Braised pork cheeks with polenta recipe

Name: Braised pork cheeks with polenta recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 pork cheeks fat and sinew removed; 2 carrots, chopped; 1 onion, chopped; 50 ml (1.8fl oz) red wine vinegar; 200 ml (7fl oz) white wine; 2 tbsp honey; 1 tsp ground ginger; 1 tsp mixed spice; 1 l (1.8pints) chicken stock; 2 tomatoes, chopped; 175 g (6.2oz) quick polenta; 50 g (1.8oz) unsalted butter; 50 g (1.8oz) grated parmesan; 0.5 bunch parsley; 0.5 bunch mint; 0.5 bunch basil; 1 tbsp capers; 2 anchovy fillets; 1 tsp Dijon mustard; 1 clove garlic; 200 ml (7fl oz) olive oil; 1 lemon, juice only

Servings: persons

12 pork cheeks fat and sinew removed
2 carrots, chopped
1 onion, chopped
50 ml (1.8fl oz) red wine vinegar
200 ml (7fl oz) white wine
2 tbsp honey
1 tsp ground ginger
1 tsp mixed spice
1 l (1.8pints) chicken stock
2 tomatoes, chopped
175 g (6.2oz) quick polenta
50 g (1.8oz) unsalted butter
50 g (1.8oz) grated parmesan
0.5 bunch parsley
0.5 bunch mint
0.5 bunch basil
1 tbsp capers
2 anchovy fillets
1 tsp Dijon mustard
1 clove garlic
200 ml (7fl oz) olive oil
1 lemon, juice only

1
Pour some olive oil in a pan, season the pork cheeks and brown on both sides, drain the fat but leave the pork cheeks in the pan and deglaze with the vinegar.
2
Take out of the pan.
3
In a separate pan add a little olive oil and sweat the carrots and onions, add the spices, white wine and reduce.
4
Place the pork on the vegetables, add the tomatoes, vinegar and honey.
5
Pour in the chicken stock, bring to the simmer and place in the oven at 180C for 11/2 hours.
6
When the pork is cooked remove from the pan and strain the sauce through a sieve.
7
Place some of the cooking alcohol in a pan with the pork and reduce until sticky and glazed.
8
To cook the polenta, boil 1 litre of water in a saucepan and bring to a simmer, in a constant stream whisk in the polenta and cook for 5min.
9
Season, add the parmesan and finally the butter.
10
To make the salsa verde, blitz all the ingredients in a blender and season.
11
To serve, spoon the polenta onto a plate, place the pork cheeks on top and drizzle with salsa verde.

1806

kcal

Calories

116

Fat

Carbs

166

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 12 pork cheeks fat and sinew removed, 2 carrots, chopped, 1 onion, chopped, 50 ml (1.8fl oz) red wine vinegar, and more.

Yes, Braised pork cheeks with polenta recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!