Pork cheeks in port wine sauce
Total time1 h 15 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 50 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 15 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 50 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 11 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Stew
Lunch
1 to 2 hours
Method
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Trim outer membranes from the pork cheeks and pat dry. Add pepper and some salt. Brown in batches in olive oil in a pressure cooker for 5-6 minutes and set aside.
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Peel and chop garlic, onion and carrot. Soften in the cooker for 10-12 minutes and add grated tomato.
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Add port wine, bay leaf, thyme, 250 ml water and the pork cheeks. Adjust salt and liquid to your cooker minimum without exceeding its fill limit.
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Close and cook for 18-20 minutes once the specified pressure is reached. Let all pressure release before opening. Check that the meat is very tender and continue if needed.
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Lift out the pork cheeks. Remove bay leaf and thyme sprig and skim surface fat with a ladle. Blend vegetables and stock with a stick blender.
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Dissolve cornflour in the other 30 ml cold water. Add gradually to the sauce, simmer for 2 minutes and return the pork cheeks. Heat through and serve with parsley.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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