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So here's my Instant Pot Pork Cheek Stew recipe. It's simple, hearty and nourishing, plus it makes a big batch that just gets better and better the longer it sits, making for tasty lunches and leftovers throughout the week. The pork cheeks break down into perfectly succulent mouthfuls and the smooth gravy makes this meal pure comfort food.
Pork Cheeks Stew is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It's easy, it's quick, it tastes yummy. Pork Cheeks Stew is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook pork cheeks stew using 10 ingredients and 5 steps. Here is how you cook it.
Composition needed to cook Pork Cheeks Stew:
- 7 Pork cheeks
- Flour
- Olive Oil
- 2 Garlic Cloves
- 1 Onion
- 4 Carrots
- 1 Red Peper
- 400 ml Red wine
- 400 ml Pork stock
- 200 gr Mushrooms
Pork cheeks simmered with rice wine, dried red chilies, and fermented bean paste, with Sichuan peppercorns. Just about any stewing or braising preparation would suit pork cheeks. A pork cheek is not an irregularly shaped cut like trotter or a hock, nor does it have too much fat to be rendered or dealt. Brown the pork cheeks all over in batches.
Steps to serve Pork Cheeks Stew:
- Cut the fat from the pork cheeks
- Cut all the veggies and poach them covering the pan and 20 min slow cooking.
- Mark the pork cheeks in a frying pan.
- Add red wine and and stir for every now and then until the alcohol is evaporated (10 min aprox). Then add the pork cheeks and the pork stock. Also, add salt to taste at this point.
- Cover it and slow cook it for 2 hours. Stir every 30 min.
Turn the heat down to medium. Return all the pork and the reserved onions to the pan. Add the garlic, cumin and paprika and cook for a minute, then pour in the sherry. Use your spoon to scrape the bottom of the pan and mix in all the flavours. Add onions, carrots, and celery to pot.
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