Stewed pork cheeks with caramelized leeks
6 servings
30 minutes
Braised pork cheeks with caramelized leeks is an exquisite dish of Greek cuisine that combines depth of flavors and tenderness of textures. It has roots in traditional Mediterranean recipes where the combination of aromatic herbs, honey, and wine makes the meat incredibly tender and rich. The sweet, golden leek sautéed in oil and honey adds a refined caramel note to the dish, complementing the rich flavor of the braised pork cheeks. It is cooked slowly, allowing the meat to absorb all the bouquet of spices and aromas. Served with a thick sauce based on broth, mustard, and cream that makes the dish especially juicy. This is an ideal choice for a cozy family dinner or festive gathering, filling the atmosphere with warmth and aromas of Greek gastronomy.
1
In a bowl, mix flour, salt, and black pepper. Coat the pork cheeks in the mixture.
- Wheat flour: 2 tablespoons
- Pork cheeks: 12 pieces
2
Heat half of the olive oil in a large pot with a lid. Add the cheeks and brown for 2-3 minutes over medium heat. Transfer to a plate.
- Olive oil: 4 tablespoons
- Pork cheeks: 12 pieces
3
Add a small piece of butter, finely chopped onion, and leek to the pot. Cook for 20 minutes until the vegetables are soft. Add herbs and honey and cook over medium heat until the vegetables caramelize.
- Butter: 1 piece
- Onion: 2 heads
- Leek: 2 stems
- Fresh thyme: 5 stem
- Bay leaf: 1 piece
- Honey: 1 tablespoon
4
Return the meat to the pot, pour in wine and broth, bring to a boil, cover with a lid, reduce heat, and cook for 2.5 hours until tender.
- Pork cheeks: 12 pieces
- Dry white wine: 200 ml
- Chicken broth: 200 ml
5
Place the cheeks on a plate and cover with foil.
6
Bring the sauce to a boil and add mustard and cream. Cook for 5-10 minutes until the sauce thickens and becomes smooth. Return the cheeks to the pot, stir, and serve.
- Grainy mustard: 1 tablespoon
- Cream 48%: 100 ml
- Pork cheeks: 12 pieces