pork cheeks

Pork cheeks – Juicier than any goulash, more tender than anything else

These are ours pork cheeks – Perfectly trimmed premium pork that becomes so tender after 2.5 hours of braising you can eat it with a spoon. No joke! If you're looking for the perfect braising meat that puts any Sunday roast to shame, then this is it for you.

What exactly are pork cheeks?

pork cheeks These are pork cheeks – a muscle that works incredibly hard and is therefore incredibly flavorful. What's special about them: the many connective tissue fibers make the meat incredibly juicy and tender when slowly braised. Much more tender than goulash or other braised dishes, because the cheeks simply have more collagen, which translates into pure tenderness.

Our pork cheeks come thawed at your place and are already cleanly parried So you can get started right away without having to spend ages cutting it first. 500g pack Enough for 2 hungry people or as part of a larger meal for 3-4 people.

When are pork cheeks the perfect dish?

This Braised specialty is ideal if you have plenty of time and a real desire for a dish that will wow everyone:

Sunday lunch with the family: If you want to show that you've got what it takes. braised pork cheeks They are the ultimate comfort food that makes everyone happy.

Winter evenings: Cold outside, warm and cozy inside – with a pot full braised pork cheeks In red wine sauce, every winter evening becomes an event.

How do I prepare pork cheeks? The perfect recipe

CLICK HERE FOR THE VIDEO

Here comes the Crab apple recipe for 4 people – so your Perfectly braised pork cheeks :

What you need:

1300g pork cheeks (trimmed), 1 bottle of Pinot Noir red wine, 500ml vintage port wine, 300g diced soup vegetables, 1 large onion, 2 tbsp tomato paste, 1.5 liters beef stock, 2 cl cognac, 5 cl aged balsamic vinegar, olive oil, sea salt, freshly ground pepper

Here's how – step by step:

Preheat oven to 120 degrees Celsius. pork cheeks Season generously with salt and pepper on all sides. Finely dice the vegetables and onion.

Now things are getting hot: In a large braising pot the Sear the cheeks in olive oil over high heat until browned on all sides. – Give it a good color! This is important for the flavor. Then add 1 tablespoon of tomato paste and sauté briefly.

Add the root vegetables and let them take on a good color. Then pour in a third each of port and red wine and let it reduce – that already smells amazing!

Pour in beef broth until the cheeks covered are. Into the oven at 120 degrees for 2.5 hours . Turn the cheeks occasionally so they braise evenly.

After 2.5 hours, the pork cheeks So tender you can literally eat them with a spoon. Remove them from the oven, wrap them in aluminum foil, and let them finish cooking in the oven.

Pour the roasting juices through a sieve into a saucepan and reduce by one-third. In a small saucepan, sauté 1 tablespoon of tomato paste, deglaze with cognac, then add balsamic vinegar and simmer until syrupy. Add this delicious balsamic mixture to the reduced sauce. cheeks Back into the sauce – done!

Why are pork cheeks better than goulash?

Honestly: braised pork cheeks They're in a different league than regular goulash. Here's why:

Much more delicate: Due to the high collagen content in the cheek muscle, the meat becomes buttery soft when braised – much more tender than goulash made from the shoulder or shank.

More intense flavor: The cheeks have more flavor because the muscle is working hard. You can taste that in every bite.

Juicier: The connective tissue transforms into gelatin, making the meat incredibly juicy – ​​it doesn't dry out like goulash sometimes does.

Impressive: Let's be honest, everyone knows goulash. But Braised pork cheeks in red wine sauce ? Serve that and everyone will go crazy!

Tips from a pro for perfect pork cheeks

Check the temperature: It's really important that the oven is exactly 120 degrees. If it's too hot, the meat will be tough; if it's too cold, it will take forever.

Don't skimp on the frying: The cheeks They need to get the right color – these are the roasted aromas that ultimately make the difference.

Good wine is a must: Don't buy cheap swill. The wine makes the sauce, and the sauce makes the dish. Treat yourself to a proper Pinot Noir.

Even better the next day: The braised pork cheeks They taste even more intense on the second day. Perfect for meal prep!

Don't throw away the sauce: You can freeze the remaining sauce and use it later for other braised dishes. Pure gold!

Storage and shelf life of pork cheeks

The pork cheeks come thawed out at your place and are in the refrigerator They will keep for 2-3 days . But you can also easily use them. refreeze – then they hold up to 3 months .

Once braised and fully cooked, they keep well. The cheeks in the sauce will keep in the refrigerator for 3-4 days . Perfect for cooking in advance on the weekend and enjoying at your leisure during the week.

Who are our pork cheeks perfect for?

This Braised specialty This is for anyone who loves braised dishes and is willing to take their time. It takes 2.5 hours, but that's when the food is cooking in the oven – you don't have to stand there. Perfect for anyone who cooks on Sunday and wants to enjoy the results during the week.

Also ideal for anyone who wants to impress their family or friends with something special. Braised pork cheeks Restaurant-level cuisine at home – and you can tell and taste it.

Quality from Holzapfel butcher shop

Our pork cheeks are cleanly parried and come from pigs raised regionally. No frills, no additives – just the best pork that knows where it comes from.

The 500g pack It's perfectly portioned and you get the meat Partially thawed , so you can get started right away. No thawing stress, no frustration.

Get our now pork cheeks and experience what real braised meat can do. More tender than goulash, more intense than anything else – that's what it is. Braised pork cheeks that you won't soon forget!

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