Remember me
Sign up or Take the tour
Wine-braised Pork Cheeks
May 23, 2011

I have had pork cheeks braised in white wine during a trip to Barcelona, and having found this cut at the farmers' market, I jumped at the opportunity to recreate what I had eaten. The only change I made was to use sweet potatoes instead of potatoes. Long braising at a low temperature turns this humble cut into tender, unctuous morsels that are perfect for enjoying with bread and a dry white wine.


  • 2 lbs pork cheeks, trimmed
  • 2 1/2 cups of dry white wine
  • 2 sweet potatoes, diced
  • 6 cloves of garlic, peeled
  • 4 sprigs of rosemary
  • 1 medium onion, sliced
  • 1/4 cup parsley, chopped
  • Salt, to taste
  • Pepper, to taste


  1. Preheat the oven to 360F. In a large ovenproof pan, assemble all the ingredients but the wine and season well. Pour the wine into the pan, and put in the oven for about 25 minutes.
  2. Turn the temperature down to 250F and allow it to cook uncovered for 4 hours or so, adding more wine if the pan turns dry.
  3. Remove and serve with crusty bread.


Similar Recipes

Embed width: