Pork cheek transforms into a masterpiece of tenderness thanks to slow cooking in white wine and honey. The carrots and rosemary infuse the meat with aroma, creating a sweet and incredibly fragrant cooking base. The final touch of walnut mayonnaise adds a velvety creaminess that balances every single flavor. A refined and surprising dish, where the savoriness of salt meets gourmet notes for an unforgettable experience
Prepare the foil packets, one for each cheek, by cutting a long piece of aluminum foil with a sheet of parchment paper on top, then fold the sides so the liquids do not leak out
2
Place the pork cheeks in the packets, cover them with some salt, chopped rosemary, a teaspoon of honey, the carrots cut into cubes, and finally add the wine
Tip:
Be very careful not to pierce the packet, the meat must remain moist during cooking
3
Seal the packets as tightly as possible, being careful not to puncture them, and bake at 180 degrees for 2 hours and 30 minutes
4
Serve by covering the meat with the cooking juices, a bit of walnut mayonnaise, and garnish with diced carrots, some coarsely chopped walnuts, and a few leaves of fresh oregano
Cost
The recipe is based on a cut of meat traditionally considered inexpensive, ensuring a low cost of raw ingredients. The addition of ingredients such as walnuts and honey elevates the quality of the dish without heavily impacting the overall budget
Health
Pork cheek is a cut very rich in fat and connective tissue, made even more calorie-dense by the presence of honey and walnut mayonnaise. The high content of saturated fats and sugars makes this dish nutritionally dense and difficult to digest
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