PORK CHEEKS ARE A PERFECT CUT FOR BRAISING. EACH IS THE SAME SIZE AS AN EGG. THEY HAVE ALMOST NO FAT, SO YOU CAN COOK AND EAT THEM THE SAME DAY. MOST IMPORTANT, THEY ARE DELICIOUS, FLAVORFUL, WITH A PLEASANTLY RESISTANT TEXTURE. I OFTEN BRAISE THEM WITH APPLES, HARD CIDER AND CRÉME FRAÎCHE, BUT DECIDED INSTEAD TO SIMPLY COMBINE THEM WITH PEARL ONIONS, POTATOES, WHITE WINE AND STOCK. I PREPARED THE ENTIRE RECIPE IN ONE DUTCH OVEN. THIS IS A HEART-WARMING WINTER STEW.
BRING A SAUCE POT OF WATER TO A BOIL.
MEANWHILE, USING A VERY SHARP KNIFE, SLICE OFF THE ROOT END AND THE STEMS FROM THE ONIONS.
DUMP THE ONIONS INTO THE POT, COVER AND BOIL FOR ABOUT A MINUTE.
FILL YOUR SINK WITH COLD WATER. DRAIN THE ONIONS AND DUMP INTO THE SINK. ONCE THEY'VE COOLED A BIT, THE SKINS SHOULD SLIP OFF EASILY.
TRIM THE LEEK. SPLIT LENGTHWISE IN HALF, RINSE UNDER RUNNING WATER. CUT CROSSWISE INTO
1/2-INCH PIECES.
TRIM AND CHOP 2 GARLIC CLOVES.
HEAT A HEALTHY GLUG OF OIL IN A DUTCH OVEN OVER MEDIUM HEAT. DRY THE PORK CHEEKS WITH PAPER TOWELS, SALT AND PEPPER.
BROWN PORK ON ALL SIDES, THEN REMOVE TO A PLATE.
ADD 2 TBSPS OF BUTTER TO THE DUTCH OVEN. BROWN THE ONIONS, ADDING SALT AND 1 TSP OF SUGAR.
REMOVE TO A BOWL.
REDUCE THE HEAT TO LOW. STIR IN THE LEEKS AND THE GARLIC. COVER AND COOK A MINUTE.
RETURN THE PORK CHEEKS TO THE DUTCH OVEN. POUR IN THE CALVADOS AND REDUCE FOR 30 SECONDS. POUR IN 1 CUP OF WHITE WINE. BRING TO BOIL, REDUCE TO A SIMMER. REDUCE WINE BY HALF.
POUR IN ENOUGH STOCK TO BARELY COVER THE PORK CHEEKS. ADD THE BOUQUET GARNIE. BRING TO A BOIL, REDUCE TO A SIMMER. COVER.
SCRUB THE POTATOES. SLICE LENGTHWISE IN HALF. ONCE THE PORK CHEEKS HAVE COOKED FOR ABOUT 20 MINUTES, ADD THE POTATOES AND COVER.
AFTER ANOTHER 20 MINUTES, ADD THE ONIONS. COVER. COOK UNTIL THE PORK CHEEKS ARE EASILY PIERCED WITH A SHARP KNIFE.
GARNISH WITH CHOPPED PARSLEY.
SERVES 4-6
Ingredients
Directions
BRING A SAUCE POT OF WATER TO A BOIL.
MEANWHILE, USING A VERY SHARP KNIFE, SLICE OFF THE ROOT END AND THE STEMS FROM THE ONIONS.
DUMP THE ONIONS INTO THE POT, COVER AND BOIL FOR ABOUT A MINUTE.
FILL YOUR SINK WITH COLD WATER. DRAIN THE ONIONS AND DUMP INTO THE SINK. ONCE THEY'VE COOLED A BIT, THE SKINS SHOULD SLIP OFF EASILY.
TRIM THE LEEK. SPLIT LENGTHWISE IN HALF, RINSE UNDER RUNNING WATER. CUT CROSSWISE INTO
1/2-INCH PIECES.
TRIM AND CHOP 2 GARLIC CLOVES.
HEAT A HEALTHY GLUG OF OIL IN A DUTCH OVEN OVER MEDIUM HEAT. DRY THE PORK CHEEKS WITH PAPER TOWELS, SALT AND PEPPER.
BROWN PORK ON ALL SIDES, THEN REMOVE TO A PLATE.
ADD 2 TBSPS OF BUTTER TO THE DUTCH OVEN. BROWN THE ONIONS, ADDING SALT AND 1 TSP OF SUGAR.
REMOVE TO A BOWL.
REDUCE THE HEAT TO LOW. STIR IN THE LEEKS AND THE GARLIC. COVER AND COOK A MINUTE.
RETURN THE PORK CHEEKS TO THE DUTCH OVEN. POUR IN THE CALVADOS AND REDUCE FOR 30 SECONDS. POUR IN 1 CUP OF WHITE WINE. BRING TO BOIL, REDUCE TO A SIMMER. REDUCE WINE BY HALF.
POUR IN ENOUGH STOCK TO BARELY COVER THE PORK CHEEKS. ADD THE BOUQUET GARNIE. BRING TO A BOIL, REDUCE TO A SIMMER. COVER.
SCRUB THE POTATOES. SLICE LENGTHWISE IN HALF. ONCE THE PORK CHEEKS HAVE COOKED FOR ABOUT 20 MINUTES, ADD THE POTATOES AND COVER.
AFTER ANOTHER 20 MINUTES, ADD THE ONIONS. COVER. COOK UNTIL THE PORK CHEEKS ARE EASILY PIERCED WITH A SHARP KNIFE.
GARNISH WITH CHOPPED PARSLEY.
SERVES 4-6
