White wine-braised pork cheeks with summer vegetables and cream sauce – an easy, slow-simmered dish that works beautifully all year round.
Pork cheeks à la fricassée – braised in white wine and stock, finished with cream and served with new potatoes, asparagus, carrots and peas.
Braised pork cheeks are meltingly tender and juicy – a wonderful cut, both to work with and to serve.
Fricassée with pork cheeks – full of flavour and a real treat, even on a warm summer’s day.
The sauce is mild and creamy – and the beautiful spring vegetables go so well with the pork cheeks.
Serve it the classic way with boiled new potatoes, or with crushed potatoes or on a bed of fluffy mashed potato.
I use frozen peas, but when they are in season, a scattering of fresh peas on top at serving time tastes wonderful.
Braised pork cheeks with summer vegetables and cream sauce
Recipe for white wine-braised pork cheeks à la fricassée – served with carrots, asparagus and peas, and boiled new potatoes.
Love this recipe?
Gourministeriet cookbooks
Three beautiful cookbooks from Dianna — packed with kitchen inspiration. Buy the set and save 210 kr.
Kitchen inspiration
Fast delivery in 1-2 days
Save 210 kr
Favoritter, noter & indkøbsliste
Gem opskrifter, skriv private noter og brug den smarte indkøbsliste — alt samlet i Gourministeriets app.
Premium from DKK 24.92/month · Cancel anytime
Ingredients
- 800 g pork cheeks – allow 2 per person
- 2 shallots, finely chopped (or 1 regular onion)
- 3 cloves garlic, grated or crushed
- 2 sprigs rosemary
- 250 ml white wine
- 250 ml whipping cream (38% fat)
- 1 l stock – vegetable or chicken
- 2 tbsp plain flour
- 50 g butter
- 1 tbsp oil
- Salt and pepper
Summer vegetables
- 650 g small potatoes
- 4 carrots
- 1 bunch green asparagus
- 300 g peas
Cook this recipe in the app
Step-by-step with the screen staying on — add to your meal plan and shopping list with one tap.
Method
- Trim the pork cheeks of any sinew and blemishes. *Feel free to leave the large membrane on one side of the pork cheeks in place. That way they keep a nicer shape – and the membrane disappears during cooking.
- Melt the butter with the oil in a casserole over a medium heat and brown the pork cheeks well on all sides. Season with plenty of pepper and just a little salt. *Be careful not to over-salt – the sauce reduces with the stock and can quickly become too salty.
- Lift out the pork cheeks and sauté the shallots and garlic for a couple of minutes.
- Sprinkle over the flour, stir well to combine, then pour in the white wine.
- Let the white wine reduce for about 5 minutes, return the pork cheeks to the pan, then add the rosemary and the stock, and leave the pork cheeks to simmer, covered, for about 2 1/2-3 hours.*Meanwhile you can prepare the vegetables.
- Peel the carrots and trim the woody ends off the green asparagus – cut both into bite-sized pieces.
- Scrub the potatoes clean – feel free to leave the skins on.*I prefer to leave the skins on – and peel them after cooking if I want to. You can also eat them with the skins on, or peel them before cooking – it’s up to you.
- When there is 1/2 hour of the cooking time left, put the potatoes on.Bring the potatoes to the boil in a pan of plenty of well-salted cold water, with a few peppercorns and some herbs added if you have them.
- Boil them over a medium heat for about 5 min., covered.Turn off the heat and leave the potatoes to finish cooking in the water, covered – for about 15 min. *Cooking your potatoes this way gives you a lovely firm potato that doesn’t fall apart. The time naturally depends on the size of the potatoes – so test them with a skewer once they have stood for 10 min. If they are still very hard, simply turn the heat back on for a couple of minutes – you quickly learn to judge the cooking time once you have done it a few times. If they only need a little more, leave them to stand in the water, covered.
- Pour the cream and the carrots in with the pork cheeks and let them simmer for about 20 minutes.
- Then add the green asparagus and the peas, and let them simmer for 3-5 minutes.
- Season the sauce to taste with salt and pepper – and serve the dish with the boiled potatoes and, if you like, a sprinkling of fresh parsley and freshly ground pepper on top.You can also add a little freshly squeezed lemon juice to taste – it gives the sauce a lovely freshness.
Nutrition
PremiumNæringsindhold er for Premium
Se kalorier, protein, fedt, kulhydrater og mere pr. servering.
Become a Premium member
Fra 24,92 kr/md · Opsig når som helst
Gourministeriet in your pocket
Everything you love about Gourministeriet — ad-free, faster and always to hand.
Ad-free
All recipes
This week's meal plan
Smart shopping list
Save favourites
Quick search
Premium from DKK 24.92/month · Cancel anytime
Works on iPhone, iPad and Android
See Premium features →
View this recipe in the Gourministeriet appAd-free · Meal plan · Shopping list · Step-by-step
Open in app
iPhone · iPad · Android
Hej… den ser meget lækker ud. Skal da prøves. Men hvordan gemmer jeg opskriften.
Hilsen Anni
Hej Anni
Tusind tak:)
Jeg lancerer snart en app, som også på hjemmesiden, giver mulighed for at gemme opskrifterne 🙂
Warm wishes, Dianna
Uha det smagte godt. Ikke sidste gang jeg prøver den.
Hej Kirsten
Hvor er det dejligt at høre, tak 🙂
Warm wishes, Dianna
Super god – meget smagfuld!! Tak for at dele opskriften ❤️
Hejsa Cathrine
Hvor er det dejligt at høre – tusind tak 🙂
Warm wishes, Dianna
Det blev super lækkert,mørt og godt ikke en tung ret,passer fint til den danske sommer
Hejsa
Tusind tak for de søde ord, det er jeg glad for at høre 🙂
Warm wishes, Dianna
Hej
Hvad gør jeg med de fintsnittet løg, hvornår indgår de i retten ?
Jeg glæder mig til at lave retten til i aften
Kh Anette
Hejsa
Kan man undlade hvidvinen ?
Hej Birgitte
Det kan du sagtens ja, så bruger du bare bouillon i stedet for – og smager til med citron til sidst:)
Warm wishes, Dianna
Hej 🙂
Det ser virkelig lækkert ud.
Kan man lave retten på forhånd og opvarme den dagen efter tilberedning?
Hej Julie
Det kan du sagtens gøre 🙂
Jeg vil anbefale dig at tilberede retten frem til hvor gulerødderne skal tilsættes.
Så er kæberne færdige, og dagen efter kan du varme retten op, og fortsætte fra punktet hvor gulerødderne tilsættes, – så har du lækre friske grøntsager i der har en flot farve.
Tilsæt evt. en smule ekstra fløde eller bouillon hvis der er behov for det 🙂
Warm wishes, Dianna