Pork cheek braised in Gutturnio wine
Antica Osteria Croce Bianca

Type of recipe: Main courses

Preparation method:

The day prior to making the dish, put the pork cheeks in a container to marinade with some of the celery, carrot, onion and the wine. Remove the pork cheeks from the marinade and dry lightly. Melt a knob of butter and a few tablespoons of olive oil in a saucepan. Lightly flour the pork cheeks and sauté in the pan until golden. In the meantime, chop the remaining celery, carrot and onion and sauté in a separate pan. Then add the well-browned pork cheeks, covering with the remaining Gutturnio wine. As they cook, add the tomato concentrate and season with salt. Continue cooking slowly, leaving them to simmer until the wine has reduced to create the sauce. Serve hot with plenty of sauce and a few slices of fried polenta if you wish.

Preparation method:

The day prior to making the dish, put the pork cheeks in a container to marinade with some of the celery, carrot, onion and the wine. Remove the pork cheeks from the marinade and dry lightly. Melt a knob of butter and a few tablespoons of olive oil in a saucepan. Lightly flour the pork cheeks and sauté in the pan until golden. In the meantime, chop the remaining celery, carrot and onion and sauté in a separate pan. Then add the well-browned pork cheeks, covering with the remaining Gutturnio wine. As they cook, add the tomato concentrate and season with salt. Continue cooking slowly, leaving them to simmer until the wine has reduced to create the sauce. Serve hot with plenty of sauce and a few slices of fried polenta if you wish.