Pork Cheeks Braised in Tomato Wine Sauce Recipe (2024)

FAQs

What wine goes with pork cheeks? ›

Oloroso with food

This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.

The jowls are the biggest cut of meat on the head. They are fatty and delicious and can be used to make an Italian smoked meat called "guanciale" which is similar to bacon but fattier. The cheeks are a small cut located above the jowl that is generally put into trim to make ground/sausages. The jowl can also be ground.

Around the world, pork cheeks are a soft, tasty delicacy that are much meatier than people expect.

Pork cheeks are exactly what their name implies: the slip of meat in the hollow of the cheek, underneath the animal's eyes. (Guanciale, the famed Italian bacon, is made sometimes from the cheeks but also from the jowls of the pig.) What makes cheeks so good? Relatively lean, yet very moist meat.

Start by adding just a little bit of alcohol to your marinade, as too much can denature the proteins and affect the texture. Darker alcohols like stout or whiskey pair best with dark meats like pork or beef. Similarly, lighter spirits like gin and tequila match with white meats or seafood.

Leaner cuts, like those originating from pork loin, suit both light-bodied reds and light to moderate-bodied whites. The leanest, mildest cuts of tenderloin follow the mantra of white with white. You have an excellent pairing if you match tenderloin with light-bodied acidic white wine.

Guanciale is cured unsmoked Italian pig jowls or cheeks. The word Guanciale comes from the Italian word guancia, meaning "cheek". A specialty from the Umbria and Lazio regions of Central Italy, Guanciale is a traditional ingredient in such dishes as pasta all'amatriciana and spaghetti alla carbonara.

Are Pork Cheeks good value for money? Pork Cheeks are more expensive per kilo than regular cuts. Pork Cheeks are a small piece of meat & therefore more expensive to produce than simple heavy Pork Cuts.

Guanciale (Italian: [ɡwanˈtʃaːle]) is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'. Guanciale.

How do you make pork soft and tender? Soak your pork in a salt-based brine before cooking it using your desired method. Pork chops need to soak between 12–24 hours, an entire pork tenderloin needs to soak for 6–12 hours, and an entire pork loin requires 2–4 days of soaking.

Are pork cheeks cheap? ›

Pig's cheeks are cheaper cuts of meat best cooked by braising or slow cooking. They make a tender, succulent stew – best served with creamy mash or polenta.

What does whole pork cheek taste like? Pig cheeks have an incredible depth of flavour. They will often take on the characteristics of the cooking liquor, so make sure you pick something you would enjoy drinking (not that old, opened bottle of wine that is now closer to a vinegar).

Cooked properly, the meat falls apart at the touch of a fork, remains succulent and delivers a very moreish pork flavour.

The cheeks are meaty little portions marbled with fat, which make them melt-in-the-mouth tender once slow cooked. Often overlooked, these are a cheap little cut and make a stew or casserole that little bit more special. As they are quite underused, you may need to order from your butcher especially.

It is thanks to its deep flavour and melting, succulent qualities, that pork cheek will never be out of favour. This culinary delight is ideal for slow-cooking, be it with pulses and wine for a hearty braise, or in the oven for crisp skin with meltingly tender meat beneath.

Light reds like Beaujolais and Pinot Noirs would be a good match for leaner cuts like chops or tenderloins, maybe even a Chardonnay with a creamy or buttery sauce. Rosés are also extremely versatile with pork, their light body and crispness will pair with many preparations.

Roast pork is extremely versatile and goes with either red or white. Fruity, spicy whites are good and the lovely appley freshness of German riesling is a winner. Avoid overly tannic reds and opt for subtly spicy fruit here too.

Wine pairings for pulled pork

You can never go wrong with Pinot Noir and pork, and it's the perfect choice for pulled pork in particular, especially if you're serving it with a barbecue sauce. Another excellent choice is a young Rioja, with notes of strawberry and vanilla to offset the smokiness of the meat.

Perfect match: Slow roasted beef cheek

The slow roasting tends to encourage a more complex, meaty flavour, which is a perfect simile for the earthen, rich notes of a Cabernet or older local red (at least 3-4 years old).