Butter-soft braised pork cheeks served with pappardelle, cream and fried chanterelles – finished with a scattering of crushed pork crackling and chives.
Wow, – my husband made this dish for me, and I promise you I could hear the angels singing at the first mouthful. Not only is it ridiculously beautiful – and brown food is genuinely hard to make look beautiful – it also tasted wonderful.
The braised pork cheeks are meltingly tender and juicy, the dish is really easy to make, – and it is simply packed with flavour. Creamy, mild and delicious.
I love braised pork cheeks, – it is a cut that is very easy to cook and turns out beautifully every time.
This combination of pasta, cream and chanterelles was quite wonderful, so of course my husband’s dish deserves a “guest post” on the blog 🙂
See also this lovely dish with burrata that he made for me one day, – and this beef fillet with a selection of onions and red wine glaze.
Pasta with white wine-braised pork cheeks, cream and chanterelles
Recipe for tender braised pork cheeks served with chanterelles, cream and crushed pork crackling.
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Ingredients
Pork cheeks
- 800 g pork cheeks, allow 2 per person
- 2 carrots
- 2 onions
- 3 cloves garlic
- 1 1/2 l chicken stock, – made with 2 stock cubes
- 300 ml dry white wine
- 200 ml whipping cream (38% fat)
- 2 sprigs rosemary
- 3 sprigs thyme
- Salt and pepper
- A little oil
- Gravy browning (optional)
To serve
- 4-500 g pasta
- 200 g chanterelles
- 1 handful pork crackling, roughly chopped – try this recipe
- Oil
- Finely chopped chives
- Lavender flowers (optional)
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Method
- Trim the pork cheeks, removing any sinew and gristle. *Leave the large membrane on one side of the cheeks in place if you like. That way they keep a neater shape, – and the membrane melts away during cooking.
- Clean the vegetables, then cut the carrots and onions into large chunks, crush the garlic cloves and tie the herbs into a bundle.
- Heat a good glug of oil in a large pot and brown the pork cheeks well on all sides, – season with salt and pepper.
- Add the carrots, onions and garlic and fry for a couple of minutes.
- Add the bundle of herbs, pour in the white wine, – and let it reduce for about 10 minutes.
- Pour in the stock and let the pork cheeks simmer over a low to medium heat for 2 1/2-3 hours, – depending on their size. *Leave the lid off if you can, so the stock reduces well at the same time.
- When the pork cheeks are tender, set them aside on a plate.
- Strain the stock through a fine-mesh sieve and pour it into a small saucepan.*Keep the large pot for frying the chanterelles in.
- Add the whipping cream and let the sauce simmer and thicken while you prepare the rest of the dish.*Season to taste with salt and pepper, – and adjust the colour with a little gravy browning if needed.
- Cook the pasta al dente according to the packet instructions, and meanwhile fry the chanterelles in a little oil over a high heat. Set them aside on a piece of kitchen paper.
- Return the pork cheeks to the pot the chanterelles were just fried in, pour over half the sauce, – and turn gently to coat.
- Drain the pasta, pour over the rest of the sauce along with half the chanterelles, and toss well.
- Arrange the pasta on 4 plates, place 2 pork cheeks on each and top with the remaining fried chanterelles.
- Spoon a couple of small spoonfuls of sauce over the pork cheeks, and scatter with the chopped pork crackling, finely chopped chives and, if you like, the flowers from a couple of lavender sprigs – they give the dish a stunning colour.*The sauce left in the pot from the pork cheeks is well worth a quick blitz with a stick blender, – it will froth up as you can see in the picture.
- Season with freshly ground pepper and serve immediately.
Nutrition
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Kære Dianna
Ved ikke om du ser spørgsmål på et ‘gammelt’ opslag, men jeg forsøger
Har du erfaring med om retten kan forberedes og fryses ned?
Hilsen Christine
Hej Christine
Det kan du tro jeg gør:)
Den kan sagtens fryses 🙂 Dog ville jeg fryse den uden pasta 🙂
Warm wishes, Dianna
Hej, hvis man skal lave retten til nytår, men ikke holder det hjemme ved en selv, hvordan vil du så anbefaler tilberedningen? Er det bedst at komme i god tid og lave det hele på adressen eller kan man lave noget af retten hjemmefra og så varme eller tilberede det sidste, når man skal have hovedret?
Hej Peter
Du kan lave hele retten klar hjemmefra faktisk, så den blot skal varmes op, og vendes med friskkogt pasta 🙂
Gem evt. lidt pastavand hvis konsistensen skal justeres:)
Warm wishes, Dianna
Fantastisk opskrift! ALLE i familien elskede retten – selv de mindste og mest kritiske 😉
Hej Sophia
Ej hvor er det godt at høre altså, tusind tak fordi du skriver det:)
Warm wishes, Dianna
Hvilken type hvidvin bruger du?
Hej Tanja
Jeg bruger altid en chardonnay, da det er hvad vi altid har i huset 🙂
Warm wishes, Dianna
hvis man nu ikke er til svampe, kan du så anbefale noget andet at erstatte dem med? 🙂
Hej Tine
Du kan sagtens undlade svampene. I stedet for kan du f.eks. smørstege nogle porre og f.eks. lidt squash som du kan vende med pastaen og saucen til sidst. Det vil også være super lækkert.
Warm wishes, Dianna
Hej,
Kan jeg bruge tørrede Karl Johan i stedet for kantareller?
Mvh
Anette
Kan andre svampe bruges og hvad vil du anbefale ?
Hej Karina
Du kan bruge præcis de svampe du foretrækker.
Jeg har selv prøvet med forskellige svampe mix (det er virkelig godt), brunesvampe osv. – det fungerer fint 🙂
Warm wishes, Dianna
Den skal prøves af :).
Hvilken salat vil du anbefale at lave til?
Hej Solvej
Dejligt at høre:)
Jeg tænker en salat med rucola – det vil gå godt med pastaen:)
Prøv den jeg har med rucola, tomater, parmesan og balsamico:)
Warm wishes, Dianna
Så vidunderlig smagfuld og mør ret…vi laver den sgu igen i morgen
Tak for altid spændende og lækre opskrifter ❤️
Hej Rikke
Ej det er jeg bare så glad for at høre, tusind tak 🙂
Warm wishes, Dianna
Kan man lave det dagen før?
Og tak for rigtig gode opskrifter
Hej Trine
Det tænker jeg sagtens du kan gøre, – og så bare varme den forsigtigt op 🙂
Warm wishes, Dianna
Hej dianna,
Det ser lækkert ud!
Kan man bruge de tørrede kantareller?
Hej Tina
Det kan du sagtens gøre, – du opbløder dem blot som beskrevet på pakken, kasserer vandet osv 🙂
Warm wishes, Dianna
Vi prøvede din opskrift i dag. Med tørrede svampe og tørret timian. Hold da op det smagte godt.
Skal klart laves ligesådan næste gang
Hej Dorthe
Ej hvor er det bare dejligt at høre 🙂 Tusind tak for de søde ord 🙂
Warm wishes, Dianna
Ser lækkert ud og det vil jeg prøve at lave i aften. Men jeg tænker ikke at kantarellerne skal blive liggende på lidt køkkenrulle?
Hej Jesper
Tusind tak:)
Og nej, du har helt ret – de skal naturligvis ikke blive liggende på køkkenrullen:)
Jeg vil anbefale af vende halvdelen i saucen, og toppe retten med den anden halvdel:)
Dbh Dianna