Pour in the wine. Bring liquid to a boil over high heat, skimming off fat as it rises to the surface. Reduce volume of … Pour in the beef stock then bring the pan to a simmer. I’ve posted recipes for Ox Cheek Ragu, Pork Cheek Ragu, and Slow Cooker Braised Pork Cheeks. Turn the heat down to medium. […] Slow Cooker Pork Cheek & Mushroom Ragu in the Rain « Cooking with Corinna December 5, 2012 at 5:53 pm Reply […] of my blog you’ll know I’m a big fan or pork cheeks, especially in the slow cooker (Slow Cooker Braised Pork Cheeks) and for pasta sauces (Cheeky Pork Ragu). And yes, I do realise this may seem hypocritical due to the fact that this post is about braised pork cheeks, a meat recipe. These tasty morsels from the pig's head need long, slow cooking. They're incredibly flavoursome and meltingly tender when braised or stewed. As pork is classically paired with apple, cider makes a great braising liquor, but you could also use white wine with stock, or red wine with a tin of tomatoes. The cut of meat is unique because it is quite meaty but surprisingly lean– a rare marvel for many who expect it to be either fatty or tough. https://www.greatbritishchefs.com/ingredients/pig-cheek-recipes Slow cooked … Method. Use your spoon to scrape the bottom of the pan. For the pork cheeks, season the pork cheeks with salt and freshly ground black pepper, to taste. Delicious Iberian pork cheeks. Brown the pork cheeks all over in batches, setting them aside when browned. The recipe below for a simple pork cheek … However, pork cheeks aren’t all that popular of a cut, at least not in Western society. Return all the pork and the onions to the pan. It does need to be … Add the garlic, cumin and paprika and cinnamon, and cook for a minute. This is the first time I have ever cooked pork cheeks, and the experience showed me just how much we can take the usual cuts of meat for granted.