Pork Cheeks Braised in Red Wine with Cocoa, Shallots, and Silky Parsnip Purée

Name: Pork Cheeks Braised in Red Wine with Cocoa, Shallots, and Silky Parsnip Purée
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 4
Cuisine: fusión europea
Ingredients: 2 lb trimmed pork cheeks; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp olive oil; 10.5 oz shallots; 4 oz carrot; 3 oz celery; 4 cloves garlic; 2 tbsp tomato paste; 1 tbsp unsweetened cocoa powder; 1 1/2 cups red wine; 2 cups chicken stock; 1 tbsp balsamic vinegar; 1 leaf bay leaf; 2 tsp fresh thyme; 1 lb 5 oz parsnips; 7 oz potato; 2 tbsp butter; 1/2 cup milk; 1/4 tsp nutmeg; 2 tsp brown sugar; 2 tbsp fresh parsley

An original slow-cooked pork dish: tender pork cheeks seared and braised in red wine with a hint of bitter cocoa, served with caramelized shallots and a smooth parsnip purée. Deep, elegant, and comforting in flavor.

30 minPrep

150 minCook

180 minTotal

4Servings

High Protein

Ingredients

Adjust servings

900 g trimmed pork cheeks (secadas with papel of cocina)
8 g salt (or to taste)
3 g black pepper (freshly ground)
30 ml olive oil (divided)
300 g shallots (peladas; 200 g chopped and 100 g whole or en mitades)
120 g carrot (en dados small)
80 g celery (en dados small)
12 g garlic (chopped)
30 g tomato paste
8 g unsweetened cocoa powder
375 ml red wine (dry)
500 ml chicken stock (low sodium)
15 ml balsamic vinegar
1 unit bay leaf
6 g fresh thyme (solo the leaves, divided)
600 g parsnips (peladas and sliced)
200 g potato (pelada and diced)
30 g butter
120 ml milk (hot)
1 g nutmeg (grated)
8 g brown sugar
8 g fresh parsley (chopped for terminar)

Nutrition facts

per serving

610 kcal

Calories

39 g

Protein

27 g

Carbs

34 g

Fat

5 g

Fiber

22 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyCelerySulfites

Instructions

1
Preheat the oven to 160 °C / 325 °F.
2
Season the pork cheeks with 6 g salt and the black pepper. Heat 1 tablespoon of olive oil in an oven-safe Dutch oven or casserole over medium-high heat and sear the cheeks for 2-3 minutes per side until well browned. Transfer to a plate.
3
Add the chopped shallots, carrot, and celery to the same pot with the remaining tablespoon of olive oil. Cook for 6-8 minutes, stirring, until the vegetables soften and lightly brown. Add the garlic and cook for 30 seconds.
4
Stir in the tomato paste and unsweetened cocoa powder. Cook for 1 minute, stirring so they coat the vegetables evenly.
5
Pour in the red wine and scrape the bottom of the pot to release the browned bits. Let it reduce for 5 minutes. Add the chicken stock, balsamic vinegar, bay leaf, and half of the fresh thyme.
6
Return the pork cheeks to the pot. The liquid should come close to covering them. Once it reaches a gentle simmer, cover and transfer to the oven. Cook for 2 hours at 160 °C / 325 °F.
7
Meanwhile, place the parsnips and potato in a saucepan with water and a pinch of salt. Bring to a boil and cook for 18-20 minutes until very tender. Drain well.
8
Blend or mash the parsnips and potato with the butter, warm milk, nutmeg, and 1 g salt until smooth and silky. Keep warm.
9
Halfway through the braising time, heat a small skillet over medium heat and add the whole or halved shallots with the brown sugar and 2 tablespoons of braising liquid from the pot. Cook for 8-10 minutes until glossy and tender. Set aside.
10
Remove the pot from the oven. Lift out the pork cheeks carefully. Discard the bay leaf and blend the sauce if you want a smoother texture, or leave it rustic. Return the pot to the stove and reduce the sauce for 8-10 minutes until lightly thickened. Adjust with the remaining salt if needed.
11
Return the pork cheeks to the sauce and add the caramelized shallots to warm through for 2 minutes. Stir in the remaining fresh thyme.
12
Serve a bed of parsnip purée on each plate, top with the pork cheeks and sauce, and finish with chopped fresh parsley.

Chef tips

For deeper flavor, sear the pork cheeks in batches without crowding the pan. If made ahead, the sauce develops even more character and is easier to defat once chilled.

Substitutions

You can replace parsnips with celeriac or extra potato, though the flavor will be less sweet. Chicken stock can be swapped for vegetable stock. If you do not have shallots, use small onions, though the result will be less delicate.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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