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This recipe is easy

Beer and Maple Braised Pork Cheeks

2 hours 45 minutes Cook time 30 minutes Prep time 6 servings



In The Oven

  1. Place oven rack in the middle position and preheat oven to 165 °C (325 °F).
  2. Heat canola oil in a large oven-safe skillet set over medium-high heat and brown pork cheeks on each side in two batches. Season with salt and pepper. Transfer to a plate.
  3. Deglaze skillet with beer. Add maple syrup, onions, carrots, celery and garlic, then reduce by half. Return cheeks to skillet. Add veal stock, parsley, thyme and bay leaf, then bring to a boil. Cover and cook cheeks for about 2 hours and 30 minutes or until very tender.
  4. Transfer cheeks and vegetables to a dish, then remove herbs from the skillet and reduce cooking juices until slightly syrupy. Return cheeks and vegetables to skillet, add stock and reheat. Season to taste. Serve with long grain rice.

Slow cooker

  1. This recipe is just as delicious when prepared in a slow cooker. Follow steps 1 to 3, then transfer all ingredients to the slow cooker.
  2. Cover and cook on low for 6 hours or on high for 4 hours. After cooking, reduce cooking juices in a saucepan, following the same instructions as above.

Nutritional value (per serving)

  • 524 calories
  • 30 g of protein
  • 22 g of fat
  • 46 g of carbohydrates
  • 1 g of fibre
  • 36 g of sugar
  • 198 mg of sodium
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