Braised Pork Cheeks with Caramelized Onions, Garlic, and Root Vegetables (French-Inspired)
This hearty and indulgent dish features tender pork cheeks braised in a rich, aromatic broth, accompanied by caramelized onions, garlic, and tender root vegetables. Each element is cooked to perfection, resulting in a symphony of flavors that is at once savory, tangy, and sweet. The velvety texture of the pork cheeks is a revelation, contrasting beautifully with the crisp-tender vegetables. This elegant meal transports you to the countryside of France, where comforting, slow-cooked dishes abound and bring people together. The memories made while enjoying this meal will last a lifetime.
Ingredients
- •2 lbs pork cheeks, trimmed
- •2 medium onions, sliced
- •4 cloves garlic, minced
- •3 medium carrots, cut into 1-inch pieces
- •2 parsnips, cut into 1-inch pieces
- •2 tbsp vegetable oil
- •2 tbsp all-purpose flour
- •1 cup red wine
- •2 cups beef broth
- •2 sprigs fresh thyme
- •1 bay leaf
- •1 tbsp tomato paste
- •1 tbsp brown sugar
- • Optional: crusty bread for serving
Dietary Info
Instructions
- 1
Step 1: Preheat oven to 325°F (165°C). In a large Dutch oven, heat 2 tbsp vegetable oil over medium heat. Toss pork cheeks in flour and brown them on all sides (approx. 8-10 minutes). Transfer to a plate and set aside.
- 2
Step 2: In the same Dutch oven, cook sliced onions and minced garlic over medium heat until caramelized (approx. 15 minutes), stirring frequently.
- 3
Step 3: Add 1 tbsp brown sugar, cooking until sugar dissolves. Deglaze the pan with 1 cup red wine, scraping up the browned bits from the bottom of the pot.
- 4
Step 4: Stir in 2 cups beef broth, 2 sprigs fresh thyme, 1 bay leaf, and 1 tbsp tomato paste. Bring to a simmer.
- 5
Step 5: Return the browned pork cheeks to the Dutch oven, along with any accumulated juices. Cover and transfer to the oven. Braise for 2 hours or until pork cheeks are tender.
- 6
Step 6: Add 3 medium carrots and 2 parsnips, cut into 1-inch pieces, to the Dutch oven. Stir to combine. Continue braising, uncovered, for an additional 30 minutes or until vegetables are tender.
- 7
Step 7: Optional: Serve with crusty bread to soak up the rich, flavorful sauce.
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