Braised Pigs’ Cheeks With Black Olives And Sun-Dried Tomatoes

Let's Cook

1. Step 1.

   Place the trimmed pigs' cheeks in a large bowl. Add the red wine, coarsely chopped onion, crushed garlic, chopped carrots, thyme sprig, and rosemary sprig. Mix until the meat is coated, then cover and refrigerate for 6–8 hours or overnight.

2. Step 2.

   Remove the pigs' cheeks from the marinade, reserving the liquid. Pat the cheeks dry with paper towels.

3. Step 3.

   Heat the olive oil in a large, heavy saucepan over medium-high heat. Brown the pigs' cheeks on all sides, working in batches if needed to avoid crowding, about 3–4 minutes per side. Transfer browned cheeks to a plate.

4. Step 4.

   Reduce heat to medium. Stir in the flour and tomato purée, cooking for 1–2 minutes until the flour is lightly golden. Gradually pour in the reserved marinade and beef stock, stirring constantly to prevent lumps. Return the pigs' cheeks to the pot.

5. Step 5.

   Bring the liquid to a gentle simmer, then cover with a lid. Cook over very low heat for 3 hours, occasionally skimming off any fat and impurities that rise to the surface with a ladle.

6. Step 6.

   While the cheeks are simmering, chop the sun-dried tomatoes and pit the olives if needed. Tear the basil leaves.

7. Step 7.

   After 3 hours, add the sun-dried tomatoes, black olives, and torn basil leaves to the pot. Stir gently and cook for 5 minutes more. Season with salt and pepper to taste. Serve with mashed potatoes or boiled rice.