👨‍🍳 조리법

1. 1

   Pat the pork cheeks dry with paper towels and season generously with salt and pepper. Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork cheeks on all sides until deeply browned. Remove the pork cheeks from the pot and set aside.

2. 2

   Add butter to the pot. Add the chopped onions, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

   Stir in the tomato paste and cook for 1 minute. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.

4. 4

   Gradually pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Bring to a simmer and let it reduce slightly for about 5 minutes.

5. 5

   Pour in the beef broth. Add the bay leaves, thyme sprigs, rosemary sprigs, and juniper berries. Return the seared pork cheeks to the pot, ensuring they are mostly submerged in the liquid. Bring to a gentle simmer.

6. 6

   Cover the pot and transfer it to a preheated oven at 160°C (325°F). Braise for 2.5 to 3 hours, or until the pork cheeks are fork-tender. Alternatively, you can simmer on the stovetop over low heat for the same duration, ensuring it doesn't boil.

7. 7

   Once tender, remove the pork cheeks from the pot. Skim off any excess fat from the surface of the sauce. If the sauce is too thin, you can simmer it uncovered over medium heat to reduce and thicken. Remove and discard the bay leaves and herb sprigs. Taste and adjust seasoning with salt and pepper if needed.

8. 8

   Return the pork cheeks to the thickened sauce and gently warm through. Serve hot, typically with mashed potatoes, crusty bread, or a side of vegetables.