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Meat, South and mountains

Pork cheeks in Cahors wine with mashed potatoes

Pork cheeks in Cahors wine with mashed potatoes is a braised dish for 4 people, ready in 2 hours 40 minutes, medium difficulty, at €3.80 per serving. The key is a long, gentle simmer that turns the meat meltingly tender, and mashing the potatoes with a ricer so they stay smooth instead of gluey.

This Sunday, let pork cheeks in Cahors wine simmer away, they'll turn meltingly tender alongside a good homemade mash.

Pork cheeks in Cahors wine with mashed potatoes
Total time
2 h 40
Difficulty
Medium
Cost per person
€3.80
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Pork cheeks are an inexpensive cut that turns fork tender after a long, slow simmer. Cahors wine, tannic and full bodied, gives the sauce a deep color and a flavor that clings to the meat without overpowering it. The carrots soften in the sauce and add a touch of sweetness against the wine's edge.

This is a Sunday kind of dish, one you set to simmer while you get on with something else. It works well for guests, since the meat happily waits in its sauce while the mash comes together at the last minute. Kids who like dishes with mild sauce often enjoy it too, especially with a generous scoop of mash.

The ingredients

4 people

Butcher

  • Pork cheeks 1 kg

Pantry

  • Cahors wine 50 cl
  • Tomato pasteoften in the pantry 1 tbsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrot 3
  • Onion 2
  • Garlic 3 cloves
  • Bouquet garni 1
  • Potatoes 1 kg

Dairy

  • Milk 20 cl
  • Butter 50 g

Allergens Lactose

The step by step recipe

  1. Brown the pork cheeks on all sides in an oiled pot, then set them aside. 10 min

    Don't crowd the pot, brown them in two batches if your pot is small.

  2. Cook the sliced onions and garlic with the sliced carrots and the tomato paste.

    Let the tomato paste caramelize for a minute, it loses its sharpness.

  3. Return the pork cheeks to the pot, pour in the Cahors wine, add the bouquet garni and a glass of water, cover, and let it simmer gently. 2 h

    The liquid should just reach the top of the meat, not drown it.

  4. Peel the potatoes and cook them in salted water, then mash them with hot milk and butter. 25 min

    Use a potato ricer rather than a blender, which makes the mash gluey.

  5. Remove the bouquet garni, adjust the seasoning, and serve the pork cheeks coated in sauce over the mash.

    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 of skin and sinew, so you don't have to pick them out after cooking.
  • Keep the pot at a bare simmer through the two hours of cooking, a hard boil dries out the meat instead of tenderizing it.
  • Taste the sauce before serving, Cahors wine can be tannic, so it sometimes needs a pinch more salt to round out.

The variations

  • Swap the Cahors wine for another full bodied red if you can't find it, the result will be slightly less tannic but still good.
  • For a meatless version, replace the pork cheeks with whole button mushrooms and lentils simmered in the same sauce.
  • To save time, cut the pork cheeks into pieces before cooking, they'll be done in 1 hour 30 minutes instead of 2 hours.

What to serve it with

  • A glass of the same Cahors wine
  • A green salad with sharp vinaigrette
  • Steamed green beans

Storage

Pork cheeks keep for 3 days in the fridge in a sealed container, and the meat with its sauce freezes well for up to 2 months. Reheat gently in a saucepan with a splash of water if the sauce has thickened, and warm the mash separately with a little milk.

Questions about this dish

Can you make pork cheeks ahead of time?

Yes, it's actually recommended, they taste even better reheated the next day. Cook the meat in its sauce the day before and only make the mash right before serving.

Can you use a different wine instead of Cahors?

Yes, any tannic, full bodied red wine works, such as a Madiran. Avoid light, fruity wines, they'll leave the sauce tasting flat.

How do you know when the pork cheeks are cooked enough?

They should fall apart easily with a fork, with no resistance. If they still feel firm after 2 hours, let them simmer another 20 to 30 minutes on very low heat.

Can this dish be frozen?

Yes, the pork cheeks in their sauce freeze very well for up to 2 months, which makes it easy to save a portion. The mash doesn't freeze as well, so it's best made fresh.

How long does it take to make pork cheeks in Cahors wine with mashed potatoes?

Count 2 h 40 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in pork cheeks in Cahors wine with mashed potatoes?

About 570 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 pork cheeks in Cahors wine with mashed potatoes cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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