Cider Braised Pork Cheeks Recipes

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CIDER-BRAISED PORK CHEEKS



Cider-Braised Pork Cheeks image

You'll probably need to order pork cheeks from your butcher, but the resulting slow-cooked meaty goodness is so worth it. This is delicious served over buttery mashed potatoes with lots of the gravy.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork

Yield 4

Number Of Ingredients 12

8 (4 ounce) pork cheeks
salt and freshly ground black pepper to taste
½ cup all-purpose flour for dredging, or as needed
2 tablespoons clarified butter
2 tablespoons apple cider vinegar
2 cups hard apple cider
2 cups homemade or low-sodium chicken broth
1 teaspoon finely chopped fresh sage leaves
1 teaspoon finely chopped fresh rosemary leaves
1 small yellow onion, diced
1 small carrot, diced
1 rib celery, diced

Steps:

  • Season both sides of pork cheeks with salt and pepper. Sprinkle with flour and press it into the meat to coat thoroughly.
  • Heat clarified butter in a pan over medium-high heat. Sear meat on both sides until richly browned, adjusting heat lower if necessary. When cheeks are browned, reduce heat to medium. Transfer cheeks to a plate to rest.
  • Remove all but 2 tablespoons fat from the skillet. Add onions, carrots, and celery to skillet. Cook and stir until softened and sweet, seasoning with a pinch of salt. Add vinegar and stir to deglaze the pan. Pour in the cider and chicken stock. Bring to a simmer. Add sage and rosemary. Reduce heat to low and transfer cheeks back to pan. Cover. Cook until fork tender but not falling apart, 2 to 3 hours depending on the size of the pork cheeks. Transfer to a plate.
  • Bring liquid to a boil over high heat, skimming off fat as it rises to the surface. Reduce volume of liquid by about 60 to 70%. Sauce will start to thicken up. Taste for salt and season as needed. Transfer cheeks back to liquid. Continue to cook over medium-low heat until cheeks are heated through and tender and sauce is thick enough to coat cheeks.

Nutrition Facts : Calories 1619 calories, Carbohydrate 23.5 g, Cholesterol 193.3 mg, Fat 153.3 g, Fiber 1.3 g, Protein 19.7 g, SaturatedFat 58 g, Sodium 296.7 mg, Sugar 9.8 g

CIDER-BRAISED PORK ROAST



Cider-Braised Pork Roast image

Easy to prepare and perfect for the fall season, this apple cider-braised pork roast is bursting with flavor.

Provided by JAYDA

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 3h5m

Yield 6

Number Of Ingredients 8

1 tablespoon vegetable oil
1 (3 pound) pork shoulder roast, trimmed of excess fat
salt and ground black pepper to taste
2 cups apple cider
2 onions, halved and sliced
2 cloves garlic, sliced
1 tablespoon dried sage
1 apple - peeled, cored, and sliced

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Heat oil in a skillet over medium-high heat. Season pork with salt and pepper and brown in the hot oil, 5 to 7 minutes per side. Transfer to a roasting pan just large enough to hold it.
  • Combine apple cider, onions, garlic, and sage in a bowl; pour over pork and cover.
  • Roast in the preheated oven until pork is very tender, about 2 1/2 hours.
  • Remove pork from the liquid and let rest for 10 minutes before slicing. Skim and discard fat from the braising liquid; serve liquid alongside pork. Garnish with apple slices.

Nutrition Facts : Calories 321.8 calories, Carbohydrate 18.2 g, Cholesterol 89.4 mg, Fat 15.8 g, Fiber 1.3 g, Protein 25.7 g, SaturatedFat 5.2 g, Sodium 111.4 mg, Sugar 13.5 g

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