For an even richer flavor, use bone-in pork cheeks if available. Serve over creamy mashed potatoes, polenta, or your favorite grain. Garnish with fresh herbs for a touch of elegance. The braised pork cheeks can be made a day ahead. Store them in the braising liquid in the refrigerator, then gently reheat before serving.
Cider-Braised Pork Cheeks
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING4 People
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VIEWS27
Indulge in the comforting embrace of fall with these Cider-Braised Pork Cheeks. Slowly simmered in a fragrant blend of hard cider, herbs, and aromatic vegetables, this dish transforms humble pork cheeks into a melt-in-your-mouth delicacy.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate24 g
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Cholesterol193 mg
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Fiber1 g
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Protein20 g
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Saturated Fat58 g
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Sodium297 mg
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Sugar10 g
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Fat153 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSeason both sides of pork cheeks generously with salt and pepper. Dredge in flour, ensuring a thorough coating. (5 minutes)
02
StepHeat clarified butter in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Sear the pork cheeks on all sides until deeply browned, adjusting the heat as needed to prevent burning. Transfer the seared cheeks to a plate. (15 minutes)
03
StepRemove all but 2 tablespoons of fat from the pan. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables have softened and are fragrant, about 5-7 minutes. Season with a pinch of salt. (7 minutes)
04
StepAdd the apple cider vinegar to the pan and stir, scraping up any browned bits from the bottom. Pour in the hard apple cider and chicken broth. Bring the mixture to a simmer. Add the chopped sage and rosemary. (5 minutes)
05
StepReturn the pork cheeks to the pan, nestling them into the liquid. Reduce the heat to low, cover the pan, and simmer gently until the pork cheeks are fork-tender but not falling apart. This will take approximately 2 to 3 hours, depending on the size of the cheeks. (150 minutes)
06
StepTransfer the pork cheeks to a clean plate. Increase the heat to high and bring the braising liquid to a boil. Skim off any fat that rises to the surface. Reduce the liquid by about 60-70%, until it thickens into a rich sauce. (20 minutes)
07
StepTaste the sauce and adjust the seasoning with salt and pepper as needed. Return the pork cheeks to the pan and cook over medium-low heat until they are heated through and the sauce is thick enough to coat them beautifully. (10 minutes)
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Kaitlyn Gottlieb
May 27, 2025The aroma while this was braising was intoxicating! I added a splash of Calvados to the sauce at the end, and it added a wonderful apple brandy note.
Janelle Wuckert
May 21, 2025Absolutely divine! The pork cheeks were melt-in-your-mouth tender, and the cider sauce was incredible. I served it over mashed sweet potatoes, and it was a huge hit!
Jaycee Ondricka
Apr 15, 2025This recipe is a game-changer. I had never cooked pork cheeks before, but this was so easy to follow, and the result was restaurant-quality. My family loved it!
Callie Towne
Feb 28, 2025I found that my pork cheeks needed a little longer to become truly tender, but it was well worth the wait. The sauce is so flavorful, I could eat it with a spoon!
Alexis Connelly
Feb 23, 2025This is now my go-to recipe for special occasions. It's impressive but surprisingly easy to make.