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Cider-Braised Pork Cheeks – How to Cook Pork Cheeks ctm magazine



Learn how to make a Cider Braised Pork Cheeks recipe! Visit http://foodwishes.blogspot.com/2016/04/cider-braised-pork-cheeks-eating-with.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Cider Braised Pork Cheeks recipe!

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27 Comments

  • MetaSynForYourSoul on October 13, 2019

    3:45 "… which you don't." I'll have you know good sir I keep my kitchen well stocked with every type of stock from veal to vegetable and I most definitely have (checks pantry)… oh well heh heh seems chef John is right and I will be purchasing some big thick soup bones asking with a generous fatty shoulder right away.

  • Michael T on October 19, 2019

    Wait. You have to let it simmer for 24 hours?

  • ailyn on October 20, 2019

    New to the channel. Notice how his voice goes from low to high, high to low each sentence/phrase. Haha

  • Kim Quinn on October 22, 2019

    I know this is for pork but can this recipe be used for beef cheeks? My daughter gave me 2 packages from a wonderful farm near her that raises all their meets to very high standards.Will this recipe adapt for beef?

  • Joshua Wells on January 19, 2020

    Check out the Scott reah project. He makes allot of dishes with less well known cuts of meat. He has a great channel.

  • Louis D. on February 1, 2020

    Absolutely delicious! Tried these out tonight and they were a crowd pleaser for sure. For some odd reason, my cheeks barely took two hours to cook on the stove's absolute lowest setting, and yet they were bigger than his. Served them on a bed on mashed sweet potatoes and it worked fantastically. Definitely will do it again.

  • B Roll on February 1, 2020

    Chef John, can I use beef cheeks in this recipe? As they are easier to find than pork cheeks.

  • Paul Wagner on February 6, 2020

    There's no such thing as too much butter

  • xCCflierx on April 25, 2020

    0:22 I mean I bite my own cheek a lot so it's kinda awkward when I bite my cheek while chewing an animals cheek. Almost like karma

  • BundyPoppy on June 10, 2020

    Finally, doing this, but using 8.2% Rose Blossom Cider and cooking in my Slowcooker/Pressure Cooker.

  • Ernst Arado on August 16, 2020

    My dad used to eat pigs cheeks about 50 years ago. I remember they had more fat on them, and were rolled into a cone and coated in breadcrumbs. They were eaten with English Mustard and they were called 'Bath Chaps'.

  • Candice Young on August 30, 2020

    First time I've heard the phrase 'pork friendly.'

  • George V Prochazka on September 30, 2020

    I always flip those cheeks

    and she likes it

  • Chris Parker on November 10, 2020

    Hilarious impression

  • Papa Legba on December 7, 2020

    i add a bit of smoked bacon in with the carrot, onion and celery, plus a little vegetable stock with the cider. i've added diced apple in the past too, which can give it extra depth, & i also like fresh thyme in there… but that's my quirks, this is still a great recipe to work from, very well explained. good channel.

  • Pieter Puk on December 27, 2020

    Made this for our Christmas dinner this year. Did substitute a fairly sweet, fruity red wine for the cider. Many thanks to chef John for the recipe! We had an excellent dinner with some of the juiciest, most tender and butter-soft meat in our lives. Unlike many other stew cuts this stays absolutely perfectly moist even without a drop of the delicious sauce. Flavourwise it's reminiscent of wild boar, but friendlier and sweeter and without the bitter notes that can occasionally come through with wild meats. My local butcher now sees me as his new best friend for having requested this fine delicacy instead of steak or ribs.

  • Dustin & Anna Waite on March 3, 2021

    "or pork stock if you have it, which you don't"
    I feel attacked lmao

  • Boyshuckfozzenham on April 20, 2021

    "Once we have our cheeks inside her." ⊙⊙

    Oh…Cheeks AND cider.

  • Phil Staniscia on April 30, 2021

    If ChiChi Rodrigez married Maurice Cheeks ,he'd be Chi Chi Cheeks.

  • Jeffery Neu on June 30, 2021

    Should I go by the size of my cheek today, or when I was a chubby baby?😄

  • Cynetta Cynclaire on August 22, 2021

    What is hard to find, Jon, is a REAL butcher!

  • Hyacinth Thompson on September 22, 2021

    😋

  • Yung War Crimes on November 7, 2021

    …I actually do have pork stock.

  • The Woods on November 7, 2021

    Oh I love eatin cheeks! Nothin like eatin Papa's cheeks on a cold winter night, he'd braise them and brown them all day long. Some of Papa's cheeks would keep you warm all night long

  • zodabfast on November 8, 2021

    Bounced on my bois d*ck to this until he shot my cheeks his with hot apple cider

  • Carlos R.G on January 8, 2022

    In Spain, we eat these things like crazy.
    We like to roast in a rotisserie-like manner with a kebab stick.
    It is also served with a side dish of oven-baked potatoes, drenched in the juices from the meat, and some allioli sauce.

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