1kg pork cheek
Salt and pepper, to taste
30ml olive oil
250g sliced mushrooms
120ml double cream
2 cloves garlic, minced
120ml chicken or beef broth
Fresh thyme or rosemary (optional for garnish)
Stove Top
Season the pork cheeks with salt and pepper.
In a skillet or frying pan, heat the olive oil over medium-high heat. Add the pork cheeks and sear them on both sides until they are browned. This should take about 3-4 minutes per side.
Remove the pork cheeks from the pan and set them aside.
In the same pan, add the sliced mushrooms and minced garlic. Sauté them until the mushrooms are tender and browned.
Pour in the chicken or beef broth and cream. Stir well to combine and let it simmer for a few minutes until the sauce thickens slightly.
Return the seared pork cheeks to the pan, cover, and simmer on low heat for about 30-40 minutes, or until the pork cheeks are tender and cooked through.
Taste the sauce and adjust the seasoning with salt and pepper if needed.
Garnish with fresh thyme or rosemary if desired, and serve your keto-friendly creamy pork cheek dish hot.
Cooking in a Pressure Cooker:
Season the pork cheeks with salt and pepper.
Set your pressure cooker to sauté mode and add the olive oil. Once hot, add the pork cheeks and sear them on both sides until they are browned. This should take about 3-4 minutes per side.
Remove the pork cheeks from the pressure cooker and set them aside.
In the same pressure cooker, add the sliced mushrooms and minced garlic. Sauté them until the mushrooms are tender and browned.
Pour in the chicken or beef broth and double cream. Stir well to combine.
Return the seared pork cheeks to the pressure cooker, ensuring they are nestled in the sauce.
Close and lock the pressure cooker lid, and set it to high pressure for about 25-30 minutes (cooking times may vary depending on your pressure cooker). Check your pressure cooker's manual for specific instructions on cooking meats.
Once the cooking time is complete, release the pressure carefully according to your pressure cooker's instructions.
Taste the sauce and adjust the seasoning with salt and pepper if needed.
Garnish with fresh thyme or rosemary if desired, and serve your creamy pork cheek dish hot.
Cooking the pork cheeks in a pressure cooker reduces the cooking time while keeping them tender . Adjust the ingredients and portion sizes to suit your preferences and dietary needs.
Red Wine: A medium to full-bodied red wine, such as Pinot Noir, Merlot, or Syrah/Shiraz, can be an excellent pairing with creamy mushroom pork cheeks. The wine's acidity and fruity notes can balance the richness of the dish.
White Wine: A dry white wine like Chardonnay or Sauvignon Blanc can also complement the creamy sauce and mushroom flavours in the dish.
Dry Sparkling Wine: A glass of dry sparkling wine or Champagne can provide a refreshing contrast to the richness of the dish, and the effervescence can help cleanse your palate.
Beer: A Belgian Dubbel or a malty brown ale can pair nicely with the pork cheeks, offering a slightly sweet and malty balance to the creamy sauce.
Cider: If you prefer a non-grape option, a dry cider can be a good choice, especially one with some natural apple sweetness to contrast the richness.
Mineral Water: A glass of sparkling or still mineral water can serve as a neutral palate cleanser and provide a refreshing break between bites of the creamy dish.
Non-Alcoholic Options: If you prefer non-alcoholic beverages, you can opt for sparkling water, herbal tea, or even a keto-friendly mocktail with soda water and citrus.
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