Cider-Braised Pork Cheeks

Ingredients and Weight:

• 2 pounds pork cheeks, trimmed of excess fat
• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1/2 cup hard cider
• 1 cup chicken broth
• 1/2 cup beef broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 bay leaf
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

3-4 hours

Difficulty Level:

3 (Medium)

Preparation Method Steps:

1. Preheat oven to 300°F (150°C).
2. Season pork cheeks with salt and pepper.
3. Heat olive oil in a large Dutch oven or braising pan over medium-high heat.
4. Brown pork cheeks on all sides, about 2 minutes per side.
5. Remove pork cheeks from the pot and set aside.
6. Add chopped vegetables to the pot and sauté until softened, about 5 minutes.
7. Add garlic and cook for 1 minute more.
8. Stir in hard cider, chicken broth, beef broth, apple cider vinegar, thyme, sage, bay leaf, and season with salt and pepper.
9. Return pork cheeks to the pot and bring to a simmer.
10. Cover the pot and transfer to the oven.
11. Braise for 3-4 hours, or until the pork cheeks are tender and easily shreddable.
12. Remove pork cheeks from the pot and shred into bite-sized pieces.
13. Strain the braising liquid and skim off excess fat.
14. Return shredded pork cheeks to the braising liquid and simmer for 15 minutes more.

Nutritional Information:

Per serving (1 cup):

• Calories: 350
• Fat: 15 grams
• Protein: 30 grams
• Carbohydrates: 20 grams

Dish Characteristics:

• Tender and flavorful pork cheeks braised in a savory cider sauce.
• Balanced flavors of sweet, sour, and savory.
• Comforting and hearty dish with American-themed ingredients.

User Comments:

• "These pork cheeks were absolutely melt-in-your-mouth tender!"
• "The cider sauce was the perfect complement to the rich pork flavor."
• "I love that this dish uses easily available ingredients but still feels special."
• "The braising technique makes the pork fall off the bone."
• "This is a dish that will impress your guests and satisfy your cravings."

Special Precautions and Tips:

• Use a sharp knife to trim the excess fat from the pork cheeks to prevent a greasy taste.
• Do not overcook the pork cheeks, or they will become tough.
• If you don't have hard cider, you can substitute with apple juice or white wine.
• Serve the pork cheeks over mashed potatoes or creamy polenta for a complete meal.