BEST Easy Beef Stew
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Braised Pork Cheek and Borettane Onions
- Gluten Free
- Lactose Free
- Difficulty: Average
- Prep time: 20 min
- Cook time: 3 h
- Serving: 4
- Cost: Average
- Note plus one hour of marinating
PRESENTATION
Braised pork cheek with borettane onions is a classic from central and southern Italy. Really, it shows off the magic of slow-cooked pork. The cut—guancia di maiale—comes from the cheek of the pig. And honestly, it's like a secret weapon in Italian recipes because it gets so tender and moist when braised. You know? Cooking it low and slow gives you a melt-in-your-mouth bite that’s full of deep flavor. Plus, the braised pork cheek pairs perfectly with those sweet and slightly tangy borettane onions.
These onions aren’t just any old side—they bring a mild, almost creamy vibe to the plate. And look, their sweet-and-sour flavor really really stands out. In central and southern Italy, folks have been making dishes like this forever. Taking cuts that not everyone uses and turning them into something really special. You get a rustic feel that’s totally comforting, especially with a simple potato purée made with just extra virgin olive oil—no milk, just the good stuff. Keeps the flavor nice and clean.
This dish isn’t just about the meat; it’s about how everything comes together. The borettane onions almost steal the show with their glossy, golden look and gentle bite, soaking up all those juices from the pork cheek recipe. That quick potato purée on the side? It adds a soft, buttery finish. Really the best kind of comfort food without being heavy. Some families in Italy swap in polenta instead of potatoes, or even use braised beef cheeks with artichokes, but the spirit is always the same: simple ingredients, slow-cooked with care. And making a pork cheek dish that’s rich and a little bit old-school. The use of guanciale for curing and other pork cheek methods pops up all over Italy. Makes this plate a go-to for anyone who likes their food full of flavor. Pretty much. It’s the kind of meal you want to eat slowly, maybe with a glass of red wine. Just enjoying how all the flavors and textures play off each other—from the soft potatoes to the juicy pork. That’s Italian comfort food done right. Seriously good.
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INGREDIENTS
- Pork jowl 2 lbs (900 g)
- White wine 5 glasses (1 l) - dry
- Bay leaves 2 leaves
- Ground white pepper 8
- Juniper berries 8
- Cloves 5
- Extra virgin olive oil to taste - unfiltered raw
- Fine salt to taste
- Thyme to taste - fresh
- for the onions
- Borettane onions 1.5 lbs (700 g)
- Extra virgin olive oil 2 tbsp (30 g) - unfiltered raw
- Brown sugar 2 ½ tbsp (30 g)
- White wine vinegar 3 ½ tbsp (50 g)
- for the olive oil puree
- Potatoes 1 lb (450 g)
- Fine salt to taste
- Extra virgin olive oil 5 tbsp (70 g) - unfiltered raw
Preparation
How to prepare Braised Pork Cheek and Borettane Onions
To prepare the braised pork cheek with onions, first marinate the meat. Place the cheeks in a bowl and cover them with white wine 1. Then add the spices: bay leaves, juniper berries 2, cloves, and white pepper 3.
Cover with plastic wrap 4 and let marinate for at least 1 hour in the refrigerator. After the necessary time, remove the meat from the marinade, without discarding it, and dry the cheeks very well with paper towels 5. Heat a drizzle of oil in a large pot and place the cheeks inside 6.
Brown them well on all sides, turning them with tongs 7. Once well browned, pour in the marinade liquid with the spices 8 and season with salt 9.
Cover with a lid 10, lower the flame to the minimum, and let cook for about 3 hours. Meanwhile, bring the potatoes to a boil, starting with cold water and cooking for 30-40 minutes until they are soft when pricked with a fork. Now also prepare the sweet and sour onions. In a non-stick pan, pour a drizzle of oil and let it heat up. Add the onions 11 and sauté them for a few minutes, then add the brown sugar 12.
Give them a stir 13 and over medium-high heat, stir often. When they start to color, add the vinegar 14 and cover with a lid 15, let cook for about 10 minutes.
When they are ready, nicely colored and soft 16, turn off the heat and set aside. Once the potatoes are cooked, mash them with a masher in a bowl 17. Add olive oil 18 and salt.
Mix vigorously until you get a smooth and homogeneous consistency 19. Then set aside. After 3 hours, the cheeks will be tender 20, transfer them to a bowl 21, leaving the cooking sauce in the pot.
Turn the heat up to the maximum and let cook 22 until the sauce has reduced and a thick sauce is achieved. Transfer the cheeks back inside 23 and give a stir 34, so they are well coated with the sauce.
All that's left is to plate: place a couple of tablespoons of puree at the bottom 25, the cheek on top, and some borettane onions on the side 26. Finish with fresh thyme leaves and serve immediately 27.
Storage
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