Pork cheeks with onion sauce
Published on 19 January 2021
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An inviting, delicious underused cut. Cook gently at least 2 hours until falling apart with a fork. I allow 2 small cheeks each. Beef cheeks work too, with mash or polenta.
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INGREDIENTS FOR 2
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Method
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I process carrot and celery and sauté in plenty of oil with whole garlic.
I trim cheek cartilage and prepare rosemary, bay and 2 cloves.
I brown cheeks well on both sides with herbs.
I thinly slice onion.
I add with salt and pepper.
I add white wine and evaporate.
I cover and cook gently at least 2 hours, turning halfway. No liquid needed in mine, but add stock or water if dry. It may take 2 and a half hours until very tender.
I leave sauce rustic or blend, thickening if needed with a teaspoon cornflour or flour.
I served with mash.
Original source: https://incucinaconlilly.com/2021/01/19/guancette-di-maiale-con-salsa-di-cipolle/