Pork cheek ragu

This past Sunday was the first in a very, very long time when I didn’t have anything planned at all. Saying that I had some pork cheeks in the freezer so there was a plan for some slow cooking! I love to just have to prepare the food and then it cooks itself in the oven!

Pork cheek ragu, serves 6, oven 175C, cooking time 2.5 hr (2 hr in the oven)

  • 1/2 kg pork cheeks, trimmed
  • flour
  • 2 leeks, sliced
  • 1 carrot, cubed
  • 2 celery sticks, cubed
  • 1 box of chestnut mushrooms
  • 2 slices of streaky bacon, sliced
  • 4 tomatoes, chopped
  • 4 garlic cloves, peeled and roughly chopped
  • 1 yellow onion, chopped
  • 7 dl chicken stock
  • 1 tsp ground cumin
  • 1 tsp Chinese five spice
  • 1/4 tsp cayenne pepper
  • salt & pepper to taste

To be added later 

  • summer cabbage, sliced 
  • spinach, sliced

Add last

  • the juice of 1/2 lemon 
  • 1 tbsp hot sauce

Dust the pork cheeks in flour and pan fry until they have colour. Separate the stems from the mushroom tops. Then add the celery, onion, garlic and carrot to the pan and let colour lightly. Pan fry the bacon until cooked and place all the ingredients in the oven proof pan and cook for 2 hours.


Whilst that was cooking I took some chicken and Tolouse sausage stock that I made the day before, with sliced sausage and the meat stripped from the bones and made a starter soup. I had thrown away the vegetables I used for the stock and added new vegetables and watercress. I let it simmer for 10 minutes and it was ready to serve.


When that is done take the pork cheeks out of the oven and finish on the hob on very low heat.


Gently break up the pork cheek and add the cabbage and spinach and let simmer for 10 minutes, then turn the heat off and let stand for 20 minutes. Just before serving add the lemon juice and the hot sauce and serve with pasta and a sprinkling of parmesan cheese.


There was enough for another dinner and it did taste even better the day after!


I have entered this to Javelin Warriors blog challenge, the excellent Made With Love Mondays! I love to enter it as it always makes me stop an extra time and think about the ingredients I use.



5 Responses to “Pork cheek ragu”
  1. I’m with you, Petra, I love slow-cooked anything. And if it can cook itself in the oven on its own, even better! This sounds very tasty and a true meal-in-one dish… And I’m so glad you enjoy participating in Made with Love Mondays!

  2. Morgan says:

    Wow. This looks just beautiful!

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