Food · laraswanderings

Pork Cheeks

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At the farmer’s market this week I ask one of the meat sellers if he had something different. He produce these little treasures. I had never tasted pork cheek, but I love trying something new and took them. Not only are they a good price, but many consider them the most flavorful part of the pig. The main thing is that they must be cooked slow, which happens to be my specialty. I researched recipes online, but found that most of them seem to not make sense for all that I read about this meat. Instead I invented my own based off of what I learned. It turned out wonderfully!!! You can cut the meat with a fork and the flavor was amazing. Here is the recipe for your own use if you are lucky enough to find this cut of pork  at a local butcher. Enjoy!

Pork cheek in a white wine and mushroom sauce – serves 2

2 pork cheeks
1 package chestnut mushrooms
1 red onion
1 half bottle white wine
2 garlic cloves
1 tsp Italian herbs
1 tbsp oil
1 tsp salt
1/4 tsp pepper

Marinate pork cheek in white wine, herbs, oil, salt, and pepper, and garlic for 24 hours. Remove meat from marinade, but save marinade. In iron pan, heat oil on high and then brown meat on both sides. Remove from pan. Lower heat and brown mushrooms. Remove from pan and then fry onions until soft. Reduce heat to simmer. Add everything back to pan including marinade and spices. Cover and cook on the lowest eat or put pan in oven covered at low heat. Cook for 3 to 6 hours. Remove meat from sauce and place in a covered dish. Put iron pan back on heat and reduce sauce until desired thickness for gravy. I served it with rice cooked in chicken both and a side of cooked carrots with butter.

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