IMPORTANT: If you don't have pork cheeks, don't worry - you can use pork neck, pork shank or pork shoulder.
Ok, now that we have that settled let's get on with it.
These dishes are super easy to do, very little prep and the oven does the rest.
My local supermarket had pork cheeks on offer, and so I bought three packages. Once I start doing slow cooking, I always make huge portions since they can easily be turned into other servings the following days.
The first recipe is how to braise them in a pretty classic way and the second recipe is a comfort food italian ragu-style sauce for pasta or chickpeas.
And now you're thinking, "Braising is difficult and time consuming" - No and Yes!
Braising is not difficult, and it doesn't take a lot of prep work, once everything is in the roasting pan, time and heat will work for you - so technically it's not time consuming in an active way.
One of the best things about large portions of braised meat: LEFTOVERS!
I love to use leftovers, it's your past self's gift to the present you - Easy dinner in no time. The best thing about the leftover recipe is that people will be so impressed, since you technically cooked pasta sauce for 5 hours like an italian mama.
Braised pork cheeks with Mash
Serves: 4-6 people
Prep time: 20 min