Batchillo

Braised Pork Cheeks

Braised Pork Cheeks: a batch cooking recipe, 4 servings of 711 kcal and 33 g protein each. Keeps 4 days in the fridge and freezes well.

  • 4 servings
  • 15 min prep
  • 150 min total
  • 4 days in the fridge
  • Freezes well
  • Lunch · Dinner
Braised Pork Cheeks

Nutrition per serving

Energy Protein Carbohydrate Fat Fibre
711 kcal 33 g 70 g 26 g 3.4 g

Standard serving, calculated from each ingredient’s data (USDA or product labels). In Batchillo, each person gets a serving sized to their own calories and protein.

Ingredients for 4 servings

  • 600 g Pork cheeks
  • 2 tbsp Olive oil
  • 3 Garlic
  • 2 Bay leaf
  • 2 Onion
  • 1 Carrot
  • 300 ml Red wine
  • 200 ml Tomato purée
  • 300 g rice

To taste: salt, black pepper, thyme

Free from the main allergens (gluten, dairy (lactose), eggs, fish, shellfish, soy, peanuts, tree nuts). Always check the labels of the products you buy.

Method

  1. Season the pork cheeks with salt and pepper. Heat the olive oil in a heavy pot over high heat and sear the cheeks on all sides until well browned.
  2. Take out the cheeks and set aside. In the same pot, over medium heat, sauté the onion cut into half-moons, the carrot in rounds and the chopped garlic until softened.
  3. Deglaze with the red wine, scraping the browned bits from the bottom of the pot. Let it reduce for 2 minutes.
  4. Add the tomato purée, the bay leaf and the thyme sprigs. Stir well.
  5. Return the cheeks to the pot, making sure they're covered by the sauce. Cover and cook over low heat for 2 hours, turning the meat halfway through.
  6. Remove the lid for the last 15 minutes so the sauce reduces and thickens. The cheeks should be tender enough to fall apart. Remove the bay leaf and thyme before serving.

Recipe based on bourmet.pt.

Batch cooking

These recipes cook in the same batch as this one, in the same session: