Casserole of Pork Cheeks Confit in Red Wine

Ingredients:

• 1kg pork cheeks
• 1 bottle of red wine
• 2 onions, sliced
• 4 garlic cloves, minced
• 2 bay leaves
• 2 sprigs of thyme
• 500ml beef stock
• 200g lardons
• Salt and pepper

Instructions:

1. Season the pork cheeks with salt and pepper. Heat a large frying pan over medium-high heat, then add the pork cheeks and brown them on all sides. Remove and set aside.
2. In the same frying pan, cook the sliced onions and lardons until they are browned and the onions are soft. Add the garlic and cook for another minute.
3. Add the bottle of red wine to the frying pan and bring it to a boil. Add the bay leaves and thyme, then reduce the heat and let it simmer for 5 minutes.
4. Transfer the pork cheeks and the red wine sauce to a casserole dish. Pour in the beef stock and stir. Cover the casserole dish and place it in the oven at 150°C/300°F. Cook for 3-4 hours, or until the pork cheeks are fork-tender.
5. Remove from the oven and allow the casserole to cool for a few minutes before serving.

Serving Suggestions:

This casserole goes well with mashed potatoes or crusty bread. You can also serve it with roasted vegetables such as carrots or parsnips.

Verdict:

This casserole of pork cheeks confit in red wine is a hearty and warming dish that’s perfect for a cozy dinner. The meat is tender and flavorful, infused with the rich flavors of red wine, onions, and garlic. It’s a great dish to make ahead of time and reheat when you’re ready to serve it.