Cider-Braised Pork Cheeks – Eating with a Grin

Sometimes when I'm really bored, I'll sit around trying to think up fake Mark Twain food quotations. For example, "The best beef stew I ever had, was pork cheeks in San Francisco." That was inspired by the fact these delicious, easy to prepare clumps of pork really do taste like an extra-rich beef shoulder.

You will have to speak with an actual real, live butcher, but they're generally harmless, and if they sell fresh pork, I'm pretty sure they'll be able to order you some cheeks. While I'm very proud of this recipe, and I think the hard cider makes for a perfect cooking liquid, feel free to simply take your favorite stew, or braised beef recipe, and swap in the pork cheeks instead.

Once everything's in the pan, all you have to do is cook this until the meat is fork tender, and the sauce has thickened enough to coat the meat. Be careful not to use a too-salty broth, otherwise it may be too much once reduced. I really hope you give this cider-braised pork cheeks recipe a try soon. Enjoy!

Ingredients for 4 portions:

• * I used 6, but the amounts will work with 8, and give you 4 portions)
• 8 large pork cheeks (about 2 pounds)
• salt and freshly ground black pepper to taste
• flour as needed
• 2 tablespoon clarified butter
• 2 tablespoons apple cider vinegar
• 2 cups hard cider
• 2 cups homemade or low-sodium chicken broth
• 1 teaspoon finely chopped sage leaves
• 1 teaspoon finely chopped fresh rosemary leaves
• 1 small yellow onion, diced
• 1 small carrot, diced
• 1 rib celery, diced
• Note: if you want extra sauce, you can add an extra tablespoon of flour to the veggies when they are sautéing. Then add an extra cup of cider and broth, and proceed as shown.