Italian pig cheeks with gremolata
Some of the best cuts of meat require more time in the kitchen than most of us can muster. Like these Italian pig cheeks with gremolata.
With slow cooking, pig cheeks have gained a deserved revival. There is a special joy in starting preparations for dinner in the morning and letting it simmer over low heat for a couple of hours, while the delicious smell of home cooking whets the appetite. Serve Italian pig cheeks with gremolata and a good mash or polenta.
Ingredients
12 pig cheeks
1 onion
2 cloves of garlic
1 carrot
¼ celeriac
1 tbsp tomato paste
500 ml red wine
1 liter meat stock
Olive oil, thyme, rosemary and bay leaves
Salt and pepper
Fresh parsley
Zest of 1 lemon
1 shallot onion
2 cloves of garlic
Preparation
Trim the pig cheeks by removing chunks of fat and membranes, if this has not already been done by the butcher.
Heat up the olive oil in a heavy cooking pot, and brown the cheeks lightly on all sides.
Remove the meat and set aside.
Peel and chop onion and garlic and fry in the till soft and transparent.
Cut carrots and celeriac into cubes and add them to the pan.
Stir in tomato paste, red wine and meat stock, before you return the pork cheeks to the pot.
Season with salt, pepper, 2-3 bay leaves and a few sprigs of rosemary and thyme.
Bring the dish to the boil, and let it simmer under lid for 1-2 hours until the meat is very tender.
Chop garlic, shallot onion and parsley finely.
Mix with grated lemon zest and sprinkle this gremolata over the braised pig cheeks before serving.
More recipes like Italian pig cheeks with gremolata:
Definitely perfect winter comfort food! We’re in a freezing temperature cold snap here in Fethiye at the moment and this would just do the trick, nicely! :)
Julia
True, though I take it you would have a problem finding the meat for this dish in Fethiye.
Thank you for the recipe, Mette :)
You’re welcome.