Pork cheeks with mushroom sauce, the recipe you need for New Year’s Eve

Cheeks are one of the softest and most tender cuts of meat if cooked calmly or patiently. It is worth making a stew with them because, in addition to being delicious, they are perfect to leave cooked in advance and should only be reheated at the last moment. Both for beef and pork, the way to proceed facing a cheek is the same and it is always very important to remove the film that covers them, otherwise, under the action of heat, they could seize and eventually harden. .

the cheek It is this type of meat that is perfect for cooking in a slow cooker or in a cast iron pot, taking advantage of slow and long cooking. Always better as well as in an express pot, although the process in the pot can also be accelerated. Do they improve sous vide cooking? Well, it’s not necessary, the result, if done well, is the same.

On this occasion, the cheeks come with a super easy mushroom sauce and some sautéed mushrooms on top. But you can make the classic red wine cheeks, a massaman cheek curry, beer cheeks, or cheeks with hoisin sauce and corn salad.

Like any stew, letting it be done in advance will give us a relaxation of everything which gives better flavor and texture to the end result. The mushroom sauce can be left uncrushed or crushed and its consistency should be measured so that it is neither too runny nor too dense.

Finally, and it has to be done right now, some sautéed mushrooms are phenomenal at this time, always on very high heat so they brown quickly. All kinds of mushrooms can be used and to everyone’s taste.

How to Make Stewed Cheeks with Mushroom Gravy

mushroom cheeks

Clara Villalon


  • Cedo Cheek Pads, 4 units

  • Garlic cloves, 1 piece

  • Large onion, 1 pc

  • Extra virgin olive oil, 4 tbsp

  • Salt, w/w

  • Ground black pepper, to taste

  • Rosé or red wine, 100 ml

  • Water or beef broth, 200 ml

  • Tarragon, 1 tsp

  • Champignons or mushrooms, 250 g

  • Assortment of sautéed mushrooms, 150 g

  • Chopped parsley, 1 tbsp

Step 1

Peel and finely chop the garlic and onion.

2nd step

In the pot that will be used to make the stew, heat the olive oil over high heat and brown the cheeks with salt and black pepper on both sides. It is important to have previously removed the white film that covers them from the cheeks, because the meat will seize us if we do not remove them.

Step 3

Reduce the heat to low, add a little oil if necessary and slowly sauté the onion and garlic until very soft.

Step 4

During this time, clean the mushrooms from dirt and chop them. When the onion and garlic are soft, add the mushrooms and tarragon and sauté for a few minutes until soft. Then put the cheeks back inside and drizzle with the wine.

step 5

Let the wine evaporate over high heat for a few minutes, cover with meat stock or water, wait for it to come to a boil then lower the heat to minimum, cover and cook until very tender. The cheeks should be easily pierced with a fork, they will always take around two hours minimum.

step 6

When this is achieved, remove the cheeks and mix the sauce well, seasoning it with salt and black pepper. Put the cheeks back in the sauce and let them rest there, very hot, until ready to serve.

step 7

In a skillet or wok, sauté the rest of the mushrooms with the parsley and salt over high heat until tender.

step 8

Serve the cheeks with a mushroom sauce accompanied by roast potatoes, mashed potatoes or a little rice and finish with the sautéed mushrooms.


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