Are you looking for a good pork cheeks recipe? Then look no further! This very next one even has a Belgian twist to it. Pork cheeks braised in Belgian red ale, a beer by the name of Rodenbach.Pork cheeks are so good, I have a serious weakness for pork cheeks meat. It is so soft and tender, perfectly fall apart if you braise the meat well.
Where to buy pork cheeks
Our local butcher shop always has pork cheeks for sale.
But I have to say that before it opened its doors a couple of months ago, pork cheeks were not that easy to find. I wonder why, is it a cut that is becoming less and less popular perhaps?
That would be such a pity because it is a real treat, and a Belgian classic stew. If you don’t find pork cheeks, perhaps beef cheeks are easier to get?
Both pork and beef cheeks work in the recipe below.
Guanciale
If you hear pork cheeks Italian guanciale might be the first thing you think of.
Have you ever heard of guanciale?
It is an Italian cured pork cheek. It that doesn’t ring a bell, then carbonara perhaps. Guanciale is the meat that is traditionally used in a classic pasta carbonara.
No bacon or pancetta, but pork cheeks.
No smoked pork cheeks, cured pork cheeks.
Carrilada
Pork cheeks are also popular in Spain.
Their typical recipe for pork cheeks in Spanish is called carilladas.
Rodenbach
I used a Belgian beer for this pork cheeks recipe.
A Rodenbach beer, have you ever heard of it?
Rodenbach classic is a sour red brown ale from the Rodenbach brewery in Roeselare, a Flemish city.
I love a good Rodenbach.
Preferably freshly tapped and ice cold.
It is the perfect thirst quencher during the summer. And the perfect companion for a portion of boiled grey North Sea shrimp, a traditional combo. Unfortunately another tradition that you see less and less at cafés and pubs.
Belgian Beer Braised Pork Cheeks Recipe
Here is how to cook pork cheeks, my way!
Plain and simple, with beer and herbs.
Some people dice the pork cheeks up to make a stew like this one, however I prefer to keep them in one piece. I also don’t sprinkle them with flour or sear them first.
That is just how I make my pork stew!
Serve this Belgian style braised pork cheeks recipe with classic sides such as mashed potatoes and an endive salad. However I am also a huge fan of pork cheek stew and creamy polenta. And a simple arugula and vinaigrette salad.
Enjoy!
Belgian Beer Braised Pork Cheeks Recipe
- 6 pork cheeks (about 10,5 oz or 350 g)
- 2 small bottles Rodenbach beer (2 ¾ cups or 660 ml)
- 1 large shallot chopped
- 1 large garlic clove chopped
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 clove
- 1 tsp juniper berries
- 3 cardamom pods (optional)
- 1 slice gingerbread diced
- 2 tsp strong mustard
- 1 tbsp sauce thickener
- 2 tbsp butter or lard
- pepper
- salt
1) Add the butter or lard together with the chopped shallot and garlic to a non-stick pan and place it over medium heat.
2) Lightly fry the shallot and garlic for 3 minutes. Then add the bay leaf, thyme, clove, juniper berries and cardamom pods (optional).
3) Cook for another 2 minutes. Then place the pork cheeks on top of the shallot and herbs. Pour in the beer. The pork cheeks should be fully submerged.
4) Also add the diced gingerbread and half of the mustard. Season with pepper and salt.
5) Turn the heat low and put a lid on the pan. Let the pork cheeks simmer and braised extremely gently for 3 hours. Don’t let them boil, keep it low and slow. Check regularly. In the end the pork cheeks should fall apart easily. when you touch them.
6) Remove the pork cheeks from the stew and bring the remaining braising liquid to a good boil. Add the sauce thickener. Let the sauce reduce until you get a much thicker consistency. Turn off the heat.
7) Check the seasoning and add extra pepper, salt or mustard to taste if necessary.
8) Add the pork cheeks back to the pan. Drizzle with the sauce. Let them sit there for another 5 minutes. Then scoop the cheeks and sauce onto plates and serve hot.
