Pork cheeks are very underrated and not really talked about much. When you braise them like this or do them in a slow cooker for 3 to 4 hours, they come out incredibly tender.

I’m serving here with Padron peppers and smashed roasted potatoes. An absolute delight.

Braised Pork Cheeks with Padron Peppers & Smashed Potatoes

500g pork cheeks
1 onion
1 carrot
1 stalk celery
1 tomato
1 clove garlic
1 sprig rosemary
2 sprigs thyme
1 bottle Spanish red
250g chicken or beef stock
2 tbsp tomato paste
2 tsp salt
4 tbsp olive oil

500g new potatoes 

200g Padron peppers
2 tbsp olive oil
Flaky salt

Medium dice the onion, carrot and celery.
Marinate the pork and the onion, carrot and celery in wine for 24 hours or as long as you can stand it up to 24 hours.  I’d say a few hours minimum is OK.
Remove the pork cheeks from the wine and strain off the wine from the vegetables.
Sear the cheeks in olive oil and set aside.
Medium dice the tomato and combine it with the onion, carrot and celery in the pan on a high heat until caramelised.
Add in the garlic and tomato paste and cook for a few more minutes.
Add the pork cheeks back in, along with the red wine.  Reduce the liquid down by half.
Add the chicken stock, herbs & salt.  Turn the heat down really low, put a lid on and braise for 3 to 4 hours until the pork cheeks are tender. I like to leave a slight crack in the lid so the sauce reduces.
Steam or boil the potatoes until cooked through.  Place them in a baking tray lined with parchment and crush them gently. Brush them with duck fat and season with salt and pepper. Sprinkle over a little smoky paprika too.
Preheat the oven to 230°C (450°F) and cook for 30 minutes or until crispy golden brown. I like to turn them over and do the same again for around 20 minutes.
 If topping with Padron peppers, bring a pan to a high heat and add the oil and a sprinkle of salt. Cook them until they are completely soft and the skin is blistered but not burnt.

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