Braised Pork Cheeks from La Roussillon | JOUES DE PORC BRAISÉES AU RANCIO
Course: MainServings
2
peopleCooking time
2
hours5
minutesDiscover the rich flavors of the south of France with this Braised Pork Cheeks recipe, featuring succulent meat simmered to perfection in Rancio wine, accompanied by sweet and buttery glazed turnips. This cozy and elegant dish is perfect for a gourmet dinner and sure to impress your guests with its depth of flavor and tender texture.
Ingredients
- Pork Cheeks with Rancio Wine
2 pork cheeks
olive oil
1 onion
1 carrot
1 stick of celery
1 short length of leek
herb bouquet: thyme, bay
5 cloves of garlic
300ml rancio wine (or port, madeira etc.)
100ml beef/chicken stock
1 strip of orange peel (optional)
salt and pepper
1 tablespoon of flour
- Glazed Turnips
3 or 4 turnips
75ml water
1 tablespoon of butter
2 teaspoons of sugar
salt
Directions
- Pork Cheeks with Rancio Wine
- Brown the pork cheeks on both sides in olive oil, seasoning with salt and pepper. Meanwhile, roughly chop the onion, carrot, celery, and leek.
- Once the cheeks are nicely browned, remove from the pan and add in the vegetables with the garlic cloves. Gently sweat the vegetables until soft and just starting to turn golden.
- Add in the flour and stir for a minute before stirring in the wine, beginning with a small amount to avoid lumps.
- Return the cheeks to the pan and add the stock to come about ¾ up the sides of the meat. Add in the herb bouquet and optionally the orange peel. Cover and let gently simmer for about 2 hours.
- Remove the cheeks from the pot and strain the sauce. Return the cheeks to the pot with an extra splash of wine for more flavour. Bring the liquid briefly back to a simmer.
- Glazed Turnips
- Slice the turnips into quarters and add to a frying pan with a shallow depth of water, sugar, butter, and salt.
- Loosely cover with a lid and let the water evaporate. Once evaporated, remove the lid and toss the turnips in the glaze until golden.
