🍖
Meat
Pork cheeks in red wine
Melting cheeks that fall apart in your mouth with a wine sauce.
Gluten-free
Ingredients
- 8 cleaned pork cheeks
- 2 onions
- 2 carrots
- 3 garlic cloves
- 1 leek
- 300 g of red wine
- 300 g of meat stock
- 50 g of olive oil
- 1 bay leaf
- 1 teaspoon of salt
- Black pepper to taste
Step-by-step
Choose your robot:
- Season the cheeks and brown them in a pan on all sides, then set them aside.
- Put the onions, carrots, garlic and leek in the mixing bowl and chop 5 sec/speed 5.
- Add the oil and saute 8 min/120°C/spoon speed.
- Pour in the red wine and let it evaporate 4 min/Varoma/spoon speed without the measuring cup.
- Add the stock, the bay leaf and the salt and place the cheeks in the mixing bowl.
- Set 60 min/100°C/reverse/spoon speed, stirring the meat halfway through.
- Check that the cheeks are very tender; if not, extend 15 more minutes.
- Remove the cheeks and the bay leaf and blend the sauce 1 min/speed 8.
- Return the cheeks to the sauce, heat 5 min/90°C/reverse/spoon speed and serve.
Tips
- Serve with a homemade potato puree for a perfect combination.
- The cheeks are even better reheated the next day.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide