Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Season the pork cheeks with half the salt and all the pepper. Heat 30 ml of olive oil in a heavy saucepan and brown the meat in two batches, for about 10 minutes in total. Set aside.
- Chop the onions and garlic. Add to the pan with the remaining 10 ml of olive oil and soften over medium heat for 5 to 7 minutes.
- Return the meat, add the wine and boil for 3 minutes. Add 600 ml of hot water, cover and simmer gently for 1 hour 45 minutes to 2 hours until very tender. Add another 100 ml of water if needed.
- During the final 25 minutes, peel the potatoes and cut into 3 cm cubes. Cook in a separate saucepan with 1.5 litres of water and the remaining salt for 18 to 20 minutes. Drain.
- If the meat sauce is too thin, uncover and reduce for 5 minutes. Serve the cheeks with the potatoes and sauce.
Shopping tip
This recipe uses a conventional saucepan. Keep it at a very gentle simmer for tender meat.
Where it fits in your week
Needs time. Better on a day without a rush.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.