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Meat, European

Pork cheeks in red wine with mashed potatoes

Pork cheeks in red wine is a braised dish for 4 people, ready in about 3 hours 10 minutes, medium difficulty, for €3.80 per person. The key is a long, gentle oven braise that makes the meat fall apart tender, paired with a reduced wine sauce poured over creamy mashed potatoes.

A Sunday in the kitchen calls for tender pork cheeks braised in red wine, with a creamy mash to soak up all that sauce.

Pork cheeks in red wine with mashed potatoes
Total time
3 h 10
Difficulty
Medium
Cost per person
€3.80
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Pork cheek is an inexpensive cut that turns meltingly tender after a long, slow braise. Red wine reduced with vegetables and tomato paste creates a rich, almost syrupy sauce that coats the meat without drowning it. The milk and butter mash adds a creamy contrast that soaks up every last bit of sauce.

This is a Sunday dish, the kind that simmers away while you do something else. It works well for having people over, the pot can sit right on the table, and it reheats easily if your guests arrive at different times. Use a decent cooking wine, not necessarily expensive, to build real flavor in the sauce.

The ingredients

4 people

Butcher

  • Pork cheeks 1 kg

Pantry

  • Red wineoften in the pantry 50 cl
  • Tomato pasteoften in the pantry 1 tbsp
  • Bay leavesoften in the pantry 2
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 3
  • Onions 2
  • Garlic 3 cloves
  • Celery stalks 2
  • Thyme 3 sprigs
  • Potatoes 1 kg

Dairy

  • Milk 15 cl
  • Butter 50 g

Allergens Lactose, Celery

The step by step recipe

  1. Season the pork cheeks with salt and pepper and brown them on all sides in a Dutch oven with the oil, then set them aside. 12 min

    Brown over high heat without crowding the pot, the color builds the flavor.

  2. Cook the onions, carrots, celery, and garlic, cut into chunks, add the tomato paste and let it caramelize. 10 min

    The tomato paste should brown slightly, that's when it loses its acidity.

  3. Deglaze with the red wine, let it reduce by half, return the pork cheeks to the pot, add thyme and bay leaves, cover and cook gently in the oven at 150°C. 2 h 30

    Cover tightly with parchment paper under the lid, the meat stays moist.

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

    Use a potato masher rather than a blender, the mash stays light and doesn't turn gluey.

  5. Remove the pork cheeks, reduce the sauce for a few minutes, spoon it over the meat and serve with the mash. 5 min

    Taste the sauce, a dash of wine vinegar lifts a sauce that feels too heavy.

Our tips to get it right

  • Pick pork cheeks that are well trimmed, without too much visible sinew, your butcher can do this for you if you ask.
  • Don't oversalt the sauce before the final reduction, the wine and tomato paste already concentrate a lot of flavor.
  • If the sauce is still too thin at the end, remove the pork cheeks and reduce it uncovered over high heat rather than adding flour.

The variations

  • Swap the red wine for a dry white wine for a lighter, less intense sauce, the flavor changes quite a bit.
  • For a meatless version, replace the pork cheeks with whole button mushrooms and extra carrots, braised in the same wine sauce.
  • For kids, serve the meat shredded and mixed with a little sauce right into the mash, instead of in whole pieces.

What to serve it with

  • A glass of the same red wine used in cooking
  • Steamed green beans on the side
  • Crusty country bread for soaking up sauce

Storage

The pork cheeks and sauce keep for 3 days in the fridge in a sealed container, and the flavor often improves the next day. This dish freezes well, up to 2 months, meat and sauce together. Reheat gently in a saucepan over low heat, and warm the mash separately with a splash of milk.

Questions about this dish

Can you replace the pork cheeks with another cut?

Yes, beef chuck or beef cheeks work with the same method, though you may need a longer cooking time. Pork tends to become tender faster than beef.

Can this dish be made ahead?

Yes, it's actually recommended, make the pork cheeks the day before and reheat gently the next day. The sauce and meat develop more flavor after a night in the fridge.

Do you really need to marinate the pork cheeks overnight?

It's not required, but the red wine marinade makes the meat even more tender and deepens the flavor. If you're short on time, the long oven braise alone will still give you tender meat.

Can the mash be made in advance?

It's best fresh, since it tends to turn dense as it cools. If needed, reheat it gently with a splash of warm milk, stirring to bring back its creaminess.

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

Count 3 h 10 in total, prep and cooking included. The recipe is rated “medium”.

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

About 580 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 red 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, celery. Always check the labels of the products you buy.

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