Pork Cheeks in Red Wine Caper Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 5 pork cheeks (lean cheeks)
- 3 large onion (s)
- 5 tablespoon capers
- 1 tablespoon lard
- 0.75 liter ¾ red wine, dry
- 2 bay leaves
- 2 tablespoon balsamic vinegar, dark
Print Recipe
Pin Recipe Instructions
- Fry the pork cheeks in the pressure cooker in the lard on all sides. Then take it out and set it aside.
- Cut the large onions into wedges and fry them in the fat. As soon as they are colored, add the capers. Return the pork cheeks to the saucepan and add the red wine, bay leaves and vinegar. The meat should be covered. Cook for approx. 50 minutes.
- Will be very tender. You hardly need a knife.
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