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Pork cheeks with peach

Grilled pork cheeks with white peaches

Pork cheek meat breaks down into tender flesh that melts in the mouth.
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Prep Time 45 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 5 minutes
Course Meat & Poultry
Cuisine International
Servings 4 people
Calories 144 kcal

EQUIPMENT (click pictures for details)

Chopping board


For the garnish


Prepare the peaches

  • Cut 2 peaches into 6 segments and brush some olive oil over them.
  • Blanch and peel the other 2 peaches and cut into small dice. Stir the diced peach with a good pinch of pepper, vinegar, coriander, some olive oil and refrigerate.

Cook the pork cheeks

  • Sear the pork cheeks in olive oil for 6-8 minutes in a large cooking pot.
  • Add all the vegetables and stir fry for 3 minutes.
  • Pour the white wine into the pot and add enough water to just cover the pork cheeks. Add thyme, the bay leaf, rosemary, salt and pepper and simmer for 60 – 70 minutes until soft and tender.

Finish the sauce

  • Remove the cooked pork cheeks from the pot, remove the vegetables and strain the jus. Bring the jus back to the stove and reduce until thickened. There is no need to use a thickening agent.

Finish the dish

  • Grill or pan fry the cheeks and peach segments over a high heat
  • Arrange the grilled components on the peach salad and spoon the sauce around.


  • Don’t use too much salt in this recipe as the sauce will reduce and concentrate the flavours.

Nutrition for 1 portion

Calories: 144kcalCarbohydrates: 7gProtein: 1gFat: 11gSodium: 36mgFiber: 2gSugar: 3gVitamin A: 4266IUVitamin C: 5mgCalcium: 25mgIron: 1mg
Keyword meat, pork
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