Name: Cider-Braised Pork Cheeks
Yield: 4
Ingredients: Pork cheeks - 8 (4 ounce); Salt and freshly ground black pepper to taste - 8 (4 ounce); All-purpose flour for dredging, or as needed - ½ cup; Clarified butter - 2 tablespoons; Apple cider vinegar - 2 tablespoons; Hard apple cider - 2 cups; Homemade or low-sodium chicken broth - 2 cups; Finely chopped fresh sage leaves - 1 teaspoon; Finely chopped fresh rosemary leaves - 1 teaspoon; Yellow onion, diced - 1 small; Carrot, diced - 1 small; Celery, diced - 1 rib

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Ingredients for - Cider-Braised Pork Cheeks

1. Pork cheeks - 8 (4 ounce)

2. Salt and freshly ground black pepper to taste - 8 (4 ounce)

3. All-purpose flour for dredging, or as needed - ½ cup

4. Clarified butter - 2 tablespoons

5. Apple cider vinegar - 2 tablespoons

6. Hard apple cider - 2 cups

7. Homemade or low-sodium chicken broth - 2 cups

8. Finely chopped fresh sage leaves - 1 teaspoon

9. Finely chopped fresh rosemary leaves - 1 teaspoon

10. Yellow onion, diced - 1 small

11. Carrot, diced - 1 small

12. Celery, diced - 1 rib

How to cook deliciously - Cider-Braised Pork Cheeks

1. Stage

Season both sides of pork cheeks with salt and pepper. Sprinkle with flour and press it into the meat to coat thoroughly.

2. Stage

Heat clarified butter in a pan over medium-high heat. Sear meat on both sides until richly browned, adjusting heat lower if necessary. When cheeks are browned, reduce heat to medium. Transfer cheeks to a plate to rest.

3. Stage

Remove all but 2 tablespoons fat from the skillet. Add onions, carrots, and celery to skillet. Cook and stir until softened and sweet, seasoning with a pinch of salt. Add vinegar and stir to deglaze the pan. Pour in the cider and chicken stock. Bring to a simmer. Add sage and rosemary. Reduce heat to low and transfer cheeks back to pan. Cover. Cook until fork tender but not falling apart, 2 to 3 hours depending on the size of the pork cheeks. Transfer to a plate.

4. Stage

Bring liquid to a boil over high heat, skimming off fat as it rises to the surface. Reduce volume of liquid by about 60 to 70%. Sauce will start to thicken up. Taste for salt and season as needed. Transfer cheeks back to liquid. Continue to cook over medium-low heat until cheeks are heated through and tender and sauce is thick enough to coat cheeks. Chef John