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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.
0 from 0 votes
Prep Time 45 mins
Cook Time 1 hr 20 mins
Total Time 2 hrs 5 mins
Course Meat & Poultry
Cuisine International
Servings 4 people
Calories 144 kcal

EQUIPMENT (affiliate links)

Cocotte
Chopping board
Colander

Ingredients
 
 

  • 12 pcs pork cheeks trimmed (approx. 1 kg)
  • 150 gr yellow onion diced
  • 3-4 pcs garlic cloves crushed
  • 100 gr carrot diced
  • 80 gr celery stalk diced
  • 100 ml white wine dry
  • 2 tbsp olive oil
  • 1 pcs thyme, bay leaf, rosemary

For the garnish

  • 4 pcs peaches chopped
  • 1 tbsp coriander
  • 1 tsp tarragon vinegar
  • 1 tbsp olive oil

Instructions
 

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.

Notes

  • 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
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