Pork Cheeks Braised in Tomato Wine Sauce

These slow-cooked pork cheeks are braised in a beautiful red wine sauce until they are meltingly tender; you can even eat it with a spoon.

Perfectly accompanied with creamy mashed potatoes and suited to an elegant dinner party or a hearty weekend meal. You can make this in your slow cooker, pressure cooker, or on the stove.

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You will need:

  • 500 g pork cheeks, cut off any fatty membrane
  • 1 tbsp butter
  • 1 carrots, peeled and roughly chopped
  • 1 onion, chopped
  • 5 laurel bay leaves
  • 10 dried prunes, optional
  • 6 stems of fresh thyme or 1 1/2 tsp dried thyme leaves
  • 750 ml beef broth
  • 2 dl red wine
  • 2 tbsp all-purpose flour
  • 1 dl water
  • 1 dl heavy cream
  • brown food color
  • salt and pepper to taste


  1. Heat the butter in a large, heavy pot over high heat. Sear the pork cheeks on each side until nicely browned—season with salt and pepper.
  2. Add in the other ingredients – carrots, onion, bay leaves, prunes, thyme, beef broth, and red wine. Reduce the heat to medium-high and let it simmers, and covers for about 2 hours.
  3. When the two hours are up, remove the lid, raise the heat to be medium and let the sauce reduce for about another hour.
  4. Taste and adjust the seasoning to your taste.
  5. Serve pork cheeks on creamy mashed potato and drizzled with a generous amount of sauce.

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