Rediscovering pork cheeks: A forgotten culinary delight

During one of my visits to the butcher's shop, I was pondering what to choose for dinner. The saleswoman observing me decided to make my task more manageable. She mentioned that she had beautiful, plump pork cheeks that would taste excellent after being braised in gravy. Unfortunately, customers rarely opt for this type of meat, instead choosing more popular cuts.

Pork cheeks are tender and tasty meat that is unjustly overlooked during shopping. Although they seem tough and lean, after long braising, they become soft and delicate and melt in your mouth. Thanks to their high collagen content, they become somewhat sticky. They taste great, braised in own gravy or red wine, which pairs wonderfully with pork.

The saleswoman at the butcher's shop suggested how to make pork cheeks in own gravy. This recipe is a dinner sensation - the meat is tender, and the sauce created during braising pairs excellently with potatoes, rice, or groats. It's a tasty variation from classic stews.

Ingredients:                  

• 450 grams of pork cheeks,
• 240 millilitres hot water,
• 4 allspice berries,
• 2 bay leaves,
• 1 large carrot,
• 1 onion,
• 1 tablespoon wheat flour,
• salt and freshly ground pepper to taste,
• oil for frying,
• parsley for garnish.

Instructions:        

1. Peel and dice the carrot, and slice the onion into wedges.
2. Wash, dry, and cut the pork cheeks into smaller pieces. Dust them with flour to coat the meat's surface well.
3. Heat oil in a pan and add the pork cheeks. Fry them over medium heat for about 5 minutes on each side until golden.
4. Add bay leaves, allspice berries, carrot, and onion to the meat. Season with salt and pepper to taste. Fry the vegetables with the meat for a few minutes.
5. Pour in the hot water and bring it to a boil. Then reduce the heat, cover the pan with a lid, and braise the meat until tender, about 1.5-2 hours.

Garnish the finished cheeks in gravy with chopped parsley. Enjoy!