How do you enjoy life on the weekend? After five days of busy work, Big Boy likes to make homemade brunch on the weekend, accompanied by a cup of aromatic black tea, and slowly immerse himself in his weekend time...
This red wine-braised pork cheek is one of my favourite weekend meals. The pork cheeks are slowly cooked in red wine, absorbing the aroma of the wine and the sweetness of the vegetables. After slow cooking, the meat becomes tender and melts in your mouth. Paired with sourdough bread, it's the perfect brunch experience!
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Ingredients (serve 2)
Pork Cheek / Pork Shoulder | 200g |
|---|---|
Carrot | 1 stick |
Onion | 1 bulb |
Garlic | 3 cloves |
Red Wine | 180 ml |
Chicken Stock | 100 ml |
Tomato Paste | 2 tsp |
Italian Dried Herbs | 1 tsp |
Sea Salt | 1 tsp |
Ground Black Pepper | 1 tsp |
Thyme | few sprigs |
Baby Spinach | 50g |
Sourdough Bread | 4 slices |
E.V. Olive Oil | to taste |
Goat Cheese | to taste |
Steps
1.
Slice the garlic; peel and finely chop the onion; peel and dice the carrots.
2.
Sprinkle the pork cheeks with salt and black pepper. Preheat the oven to 170°C (338°F).
3.
Heat a skillet over medium heat, add some oil, and sear the pork cheeks until golden brown on the surface. Set aside.
4.
Using the same skillet, add the onion, garlic, and carrots. Sauté for 2 minutes until softened. Then add the tomato paste, dried herbs, thyme, broth, and red wine. Bring to a boil and then turn off the heat.
5.
Transfer the wine and vegetable mixture to a pot, add the pork cheeks, and place in the oven to braise for 2.5 hours.
6.
Near the end of the braising time, heat a skillet with some olive oil, and toast the sourdough bread until crispy.
7.
Once the pork cheeks are done, remove them and shred the meat with a fork, then mix it back into the pot with the red wine and vegetable mixture.
8.
To serve: Place two slices of toasted bread on a plate, add some salad greens and the shredded pork mixture, and top with goat cheese to taste.
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