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Meat, Classics and bistro fare

Cider braised pork cheeks with mashed potatoes

Cider braised pork cheeks with mashed potatoes is a slow cooked dish for 4 people, ready in 2 hours 50 minutes, easy to make, for about €3.00 per serving. The key is a long, gentle cook at a bare simmer, which turns the cheeks spoon tender in a cider sauce served over homemade mash.

Pork cheeks simmered in cider for hours, so tender you can cut them with a spoon, served over a good mash.

Cider braised pork cheeks with mashed potatoes
Total time
2 h 50
Difficulty
Easy
Cost per person
€3.00
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Pork cheeks have that particular texture of hardworking cuts, firm at first and completely tender after hours of simmering. Dry cider gives them a tangy edge that balances the richness of the meat, and the mustard stirred into the vegetables quietly lifts the whole sauce without making it sharp. With carrots slowly softening in the juices, every bite has that round, comforting flavor typical of fall braises.

This is a Sunday dinner or a winter weeknight dish, the kind where you let the pot do its work while the house fills with the smell of reducing cider. Kids love how tender the meat gets, soft enough to cut with a spoon, paired with a creamy mash underneath. Mon Chou suggests it as soon as the weather turns cold, an easy family meal that doesn't take over your whole day.

The ingredients

4 people

Butcher

  • Pork cheeks 1 kg

Pantry

  • Dry cider 50 cl
  • Mustardoften in the pantry 1 tbsp
  • Olive oiloften in the pantry 2 tbsp
  • Thymeoften in the pantry 1 tsp
  • Bay leafoften in the pantry 1
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Carrots 3
  • Potatoes 1.2 kg

Dairy

  • Milk 20 cl
  • Butter 50 g

Allergens Lactose, Mustard

The step by step recipe

  1. Brown the pork cheeks in hot oil, then set them aside. 10 min

    Don't move them too soon, they should release on their own.

  2. Sauté the sliced onions and carrot rounds, then stir in the mustard. 5 min

    The mustard brings out the sweetness of the cider.

  3. Put the pork cheeks back in, pour in the cider, add thyme and bay leaf, cover and let simmer over very low heat. 2 h

    Stir from time to time and add a splash of water if the liquid reduces too much.

  4. Cook the potatoes in salted water and mash them with hot milk, butter and nutmeg. 25 min

    Use a potato masher and add the milk a little at a time.

  5. Adjust the seasoning and serve the pork cheeks and sauce over the mashed potatoes.

    If the sauce is too thin, reduce it over high heat for a few minutes.

Our tips to get it right

  • Ask your butcher to trim the pork cheeks well, with little fat or sinew left, so you don't waste time cleaning them up yourself.
  • Serve the mash right after making it, it loses its creaminess and firms up fast as it cools.
  • If you have a cast iron pot, use it, it holds a gentle, even heat that's ideal for this kind of long braise.

The variations

  • Swap the dry cider for a sweeter one if you prefer a less tangy sauce, the cooking time stays the same.
  • For a vegetarian version, replace the pork cheeks with whole button mushrooms and parsnips, simmered for less time.
  • For busy families, make the mash with an electric masher and shred the cheeks with a fork so they're easier for kids to eat.

What to serve it with

  • A green salad with a sharp vinaigrette
  • A glass of dry cider
  • Steamed green beans

Storage

Pork cheeks keep for 3 days in the fridge in a sealed container, the sauce protects the meat well. The dish freezes well for up to 2 months, but skip freezing the mash since it doesn't hold up as well. Reheat gently in a saucepan or covered in the oven so the meat doesn't dry out.

Questions about this dish

Can I make pork cheeks the day before?

Yes, it's actually recommended, this braise tastes even better reheated the next day. Just make the mash fresh right before serving so it stays creamy.

What can I use instead of dry cider?

A mix of apple juice and a splash of cider vinegar gives you a similar tang. The sauce will be a touch sweeter but the meat's texture won't change.

How do I know when the pork cheeks are done?

They should cut easily with a spoon, with no resistance. If they're still firm after 2 hours, keep simmering gently for another 20 to 30 minutes.

Can I freeze this dish with the mashed potatoes?

It's better to freeze the cheeks and sauce alone, mash tends to turn grainy once thawed. Make a fresh batch of mash on the day you reheat the dish.

How long does it take to make cider braised pork cheeks with mashed potatoes?

Count 2 h 50 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in cider braised pork cheeks with mashed potatoes?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does cider braised pork cheeks with mashed potatoes cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, mustard. Always check the labels of the products you buy.

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