The new way preparing recipe Braised Pork Cheeks with 13 ingredients and 15 stages of easy cooking, which is easy and delicious.
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Hi mother, now you get prepare recipe Braised Pork Cheeks with 13 ingredients and 15 steps. Next this is how to make it, please carefully carefully.
In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 15 stages of easy cooking Braised Pork Cheeks.
Ingredients all Braised Pork Cheeks
Prepare 2 : onions, peeled and sliced.
Needed 3 : garlic cloves, peeled and finely chopped.
Needed 2 : Bay leaves.
Needed A few : sprigs of rosemary or 1 tsp of dried rosemary.
Needed A few : sprigs of thyme or 1 tsp of dried thyme.
Needed 6 : pork cheeks.
Needed 2 tbsp : plain flour.
Needed 2 tbsp : olive oil.
Needed 2 tbsp : balsamic vinegar.
Needed 160 ml : red wine.
Prepare 500 ml : chicken stock (may not need all of it).
Needed to taste : Salt.
Needed to taste : Ground black pepper.
If all cooking materials Braised Pork Cheeks it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.
Stages Cooking Braised Pork Cheeks
Preheat oven to 180c..
If the pork cheeks still have a lot of fat on them trim as much of the fat as you can. If you leave the fat on the cheek it'll make the dish quite greasy..
In a bowl add the flour then season with salt and pepper..
Coat the pork cheeks well in the seasoned flour one at a time..
Over a medium/high heat, heat the olive oil in a saucepan. Shake off any excess flour from the pork cheeks. Then add them to the olive oil and brown for 3-4 minutes on each side or until each side is golden brown. Transfer pork cheeks onto a plate and set aside..
Turn the heat down to medium then add the onions and fry until soft and translucent. Add in the garlic next and fry for another minute or so (don't burn the garlic)..
Next add in the balsamic vinegar and wine. Bring to boiling point then turn it down to a simmer, continue simmering for another 5-10 until the liquid has thickened..
Transfer the pork cheeks to an ovenproof dish and transfer the rest of the contents that's in the saucepan to the ovenproof dish. Then add just enough stock to almost cover the pork cheeks..
Add in the rosemary, bay leaves and thyme to the pork cheeks..
Transfer the pork to the preheated oven and cook for 2 hours 30 minutes (note: I added the rest of the stock half way through cooking)..
Once the pork cheeks are soft and tender remove them from the dish, transfer them to a plate and cover with foil..
Discard any of the rosemary and thyme sprigs aswell as the bay leaves..
Transfer the liquid and rest of contents back into a saucepan and continue to cook it for another 10-15 minutes or until the sauce has thickened. Skim any fat that's floating on top with a spoon..
Once the sauce is thickened, you can shred the pork cheeks, cut into pieces or serve as they are..
Boiled rice goes well with this dish as it'll absorb all the liquid..
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