Prosecco & Hot Sauce glazed pork cheeks

Posted by petra08 on November 1, 2019 · 16 Comments 

It seems just a couple of weeks ago we enjoyed an Indian summer, going for long walks in the sunshine, enjoying the last days on the beach. The rain arrived, it got darker earlier and all of the sudden I was roaming around my closet looking for warmer coats.

Colder weather always makes me think of slow cooking and warming, comforting food in plenty.

Having a stall at the market is great, our market has grown and changed since I joined. It has become more foodie and I love this photo from a friend who has a stall opposite me selling delicious Polish food.

It was a gorgeous sunny day and the weather makes such a difference, rain and wind can be a bit challenging.

A local market is a great place for a weekly shop. The regular shoppers usually have one of two strategies;

Either get there early in the morning and have the best choice of the produce or antiques, or come just before closing and be able to get some deals, especially on perishable produce.

I like to have a look around first thing and chatting to the butcher I asked him what he does to pigs cheeks. He said they usually go in to sausages so I asked him to save me some, they are perfect for slow cooking. I have made this before but I absolutely love it and I made some very small amendments from last time. You can find the previous recipe here.

This recipe also works with pork belly if you can’t find pork cheeks. It will be a little fattier but it is absolutely delicious.

Prosecco and hot sauce glazed pork cheeks

preparation time 5 minutes 

cooking time 2.5 hr 

oven 150C or 300F

serves 2 as a main or 4 as a starter 

Ingredients

• 6 pork cheeks, meat only
• 4 dl  or 2 cups cold water
• 3 dl  or 1 1/2 cup prosecco or champange
• 2 dl  or 1 cup molasses
• oil for browning

For the glaze

• 1 dl or 1/2 cup soy sauce
• 4 tbsp rice wine vinegar
• 3 tsp Heatonomy hot sauce, or the hot sauce of your liking
• 1 garlic clove, crushed
• 1 piece of fresh ginger, peeled and cut julienne

To serve

• 10 baby gem lettuce leaves
• 2 grated carrots
• pickled cucumber
• thinly sliced leek

Trim the pork cheeks if necessary and keep them whole.

Heat oil in an oven proof pan with a lid and brown the pork cheeks. Add the water, prosecco and molasses. Make sure the molasses is dissolved and bring the liquid to a boil. Place the lid on the pan and put it in the oven for 2 hours.

Whilst the pork cheeks are cooking prepare the glaze.

When the pork cheeks are cooked remove them from the liquid. Add the glaze ingredients and bring everything to a boil. Let it boil until the liquid is reduced and it has a syrup consistency.

Gently break up the pork cheeks and put them back into the glaze to re heat.

Place the grated carrot in a lettuce leaf, add the pork, make sure it is coated with the glaze. Add the cucumber and leek.

This is one of my favorite pork dishes. It makes a great snack or starter, especially on a cold and dark evening and it tastes even better with a glass or two of prosecco.

This week is special, I am a Fiesta Friday co host with Juhls, The Not So Creative Cook – she is of course wonderfully creative and cook some delicious foods! Fiesta Friday is a great foodie blog party hosted by the lovely Angie. Come and join us, read the recipes and get inspired! If you have a great time please also feel free to rate the our party! You can find it in the category Food.

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Filed under Allotment/Veg, Amuse bouche, Cucumber, Garlic, Ginger, Leek, Lettuce, Market stall, Meat, Pork, Recipe, Side dish, Snack, Starter · Tagged with glazed pork, pork cheeks, prosecco glaze, prosecco glazed pork