The cheek is a very particular cut; it requires slow cooking but, if you manage to be patient, it will not disappoint and will reward you with a unique flavor and tenderness
Peel and finely chop the onions and carrots, then set aside
2
Place a pan on the heat large enough to hold all the meat pieces in a single layer. Flour the pork cheeks and brown them on all sides over high heat
3
Once the meat is browned, remove it from the pot and sauté the onions and carrots adding a drizzle of oil
4
When the sauté is ready, return the meat to the pan adding the red wine. Let it come to a boil and add the juniper berries and a bit of salt
5
Pour some broth into the pot so that the meat is completely submerged. Bring to a boil, then move to the smallest burner and cook for 3 hours covered
6
After three hours, remove the lid and continue cooking, still on the smallest burner, for another 30 minutes. This will allow the cooking juices to thicken. Serve with some polenta as a side dish
Cost
The recipe is based on a traditionally inexpensive cut of meat elevated by long cooking. The final cost is mainly influenced by the choice of red wine and the prolonged energy consumption
Health
A dish high in calories and fat due to the fatty nature of the cheek and the presence of polenta. It provides a good amount of protein but is quite heavy to digest and rich in saturated fats
4.5
Rate
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