# Pork Cheeks Burgundy-Style

Recipe by [Tomás Herrera](https://fridge.menu/en/u/tomasherrera)

Pork cheeks slow-braised in red wine with bacon, carrots and mushrooms, served with buttery mashed potato.

Servings: 4 · Prep 20 min · Cook 210 min · Meat

Contains: gluten, milk, nuts

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Pork Cheeks Burgundy-Style](https://image.fridge.menu/adaptations/1jehl2g0/f186211fc6ad52edd9206d6ad27daca6e9d8edc412b6787d36b9420b34122637.jpg)

## Ingredients

- 750 g Pork Cheeks
- 20 g [Plain Flour](https://fridge.menu/en/i/flour)
- 100 g [Bacon](https://fridge.menu/en/i/bacon) — sliced
- 2 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 3 pcs [Carrot](https://fridge.menu/en/i/carrot) — diced
- 500 ml [Red Wine](https://fridge.menu/en/i/wine) — preferably Pinot Noir
- 1 tbsp [Dried Thyme](https://fridge.menu/en/i/dried-thyme)
- 4 pcs [Bay Leaf](https://fridge.menu/en/i/bay-leaf)
- 200 ml [Stock](https://fridge.menu/en/i/stock)
- 250 g [Mushroom](https://fridge.menu/en/i/mushroom) — halved
- 150 g [Pearl Onion](https://fridge.menu/en/i/onion)
- 25 g [Caster Sugar](https://fridge.menu/en/i/sugar)
- 20 g [Butter](https://fridge.menu/en/i/butter)
- 1 tbsp [Olive Oil](https://fridge.menu/en/i/olive-oil) — for frying
- [Salt](https://fridge.menu/en/i/salt)
- [Black Pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 1 bunch [Parsley](https://fridge.menu/en/i/parsley) — finely chopped

### Mashed Potato

- 1.5 kg [Potato](https://fridge.menu/en/i/potato)
- 75 g [Butter](https://fridge.menu/en/i/butter)
- 150 ml [Milk](https://fridge.menu/en/i/milk)
- 1 pinch [Nutmeg](https://fridge.menu/en/i/nutmeg)
- [Salt](https://fridge.menu/en/i/salt)
- [Black Pepper](https://fridge.menu/en/i/black-pepper) — freshly ground

## Steps

1. 4 hours before serving, clean the pork cheeks, pat dry with kitchen paper and coat in flour mixed with freshly ground pepper and salt. (240 min)
2. Fry the bacon in a little oil in a hot pan until crisp, drain on kitchen paper, then roughly chop. (8 min)
3. Heat a large pot with oil, add the butter and let it sizzle. Brown the cheeks well on all sides. (10 min)
4. Reduce the heat slightly and fry the onion and carrot in the pot together with the meat until the onion softens. (6 min)
5. Add the bacon, red wine, thyme, bay leaves and stock, and slowly bring to the boil. (5 min)
6. Reduce the heat, cover and simmer gently for 3–3 1/2 hours. (210 min)
7. 1 hour before serving, heat a pan over high heat with oil. Add the butter, let it sizzle and fry the mushrooms until nicely golden-brown. (5 min)
8. Melt the sugar and butter in another pan and let caramelise. Add the pearl onions and toss in the caramel for 15–30 minutes until golden and caramelised. (22 min)
9. Add the mushrooms and caramelised pearl onions to the pot with the cheeks and season well with salt and freshly ground pepper. Serve with mashed potato and finely chopped parsley. (2 min)
10. For the mash, boil the potatoes in unsalted water until soft. (18 min)
11. Warm the milk in a saucepan to about 50°C.
12. Lightly mash the hot, freshly boiled potatoes with butter, then whip with a hand mixer, gradually adding the warm milk, until creamy, airy and velvety. (5 min)
13. Season with salt, freshly ground pepper and freshly grated nutmeg. (1 min)

Published 2026-10-07

https://fridge.menu/en/r/pork-cheeks-burgundy-1jehl2g0

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