18 Savory Pork Cheek Recipes You Must Try

If you’re looking to elevate your comfort food game, pork cheeks are the unsung hero you need in your kitchen. Tender, rich, and packed with flavor, this underrated cut transforms into melt-in-your-mouth magic with the right recipe. From slow-braised delights to quick weeknight wonders, we’ve rounded up 18 savory pork cheek dishes that’ll make you wonder why you haven’t been cooking them all along. Dig in!

Braised Pork Cheeks with Red Wine Sauce

These melt-in-your-mouth pork cheeks, slow-cooked in a rich red wine sauce, are the ultimate comfort dish for a cozy night in.

Ingredients:

• 2 lbs pork cheeks, trimmed
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 2 carrots, chopped
• 3 garlic cloves, minced
• 2 cups dry red wine (like Cabernet Sauvignon)
• 2 cups beef stock
• 2 tbsp tomato paste
• 1 tbsp brown sugar
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter

Instructions:

1. Preheat oven to 325°F. Pat pork cheeks dry and season with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a Dutch oven over medium-high. Sear pork cheeks in batches until browned (3–4 minutes per side). Transfer to a plate.
3. Add onion and carrots to the pot; cook 5 minutes until softened. Stir in 3 minced garlic cloves and cook 30 seconds.
4. Pour in 2 cups red wine, scraping up browned bits. Simmer 5 minutes until reduced by half. Add 2 cups beef stock, 2 tbsp tomato paste, 1 tbsp brown sugar, and 1 tsp thyme. Return pork cheeks to the pot.
5. Cover and braise in the oven for 2.5–3 hours until pork is fork-tender.
6. Transfer pork to a plate. Skim excess fat from the sauce, then simmer uncovered for 10 minutes until slightly thickened. Swirl in 2 tbsp butter until glossy.

The slow braise transforms the pork into buttery-soft bites, while the red wine sauce delivers deep, savory-sweet flavor. Tip: Serve over creamy polenta to soak up every drop of that luxurious sauce.

Slow-Cooked Pork Cheeks with Root Vegetables

Fall-apart tender pork cheeks and caramelized root vegetables come together in this cozy, hands-off dish that’s perfect for a lazy Sunday supper.

Ingredients:

• 2 lbs pork cheeks, trimmed
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 2 cups beef broth
• 1/4 cup red wine vinegar
• 2 tbsp brown sugar
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 carrots, cut into 1-inch chunks
• 2 parsnips, cut into 1-inch chunks
• 1 large russet potato, cut into 1-inch cubes

Instructions:

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear pork cheeks in batches until browned on all sides, about 3 minutes per side. Transfer to a plate.
2. Add onion to the pot and cook until softened, about 5 minutes. Stir in 3 minced garlic cloves and cook for 30 seconds. Pour in 2 cups beef broth and 1/4 cup red wine vinegar, scraping up any browned bits.
3. Whisk in 2 tbsp brown sugar, 1 tbsp tomato paste, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Return pork cheeks to the pot, cover, and simmer on low for 2.5 hours.
4. Add carrots, parsnips, and potato, submerging them in the liquid. Cover and cook for another 1 hour until pork shreds easily and vegetables are tender.

The slow braise transforms the pork into melt-in-your-mouth bites, while the root vegetables soak up all the rich, tangy-sweet sauce.

Tip: For extra depth, swap half the broth for stout beer or coffee.

Pork Cheek Tacos with Pickled Onions

These melt-in-your-mouth tacos are a game-changer—slow-cooked pork cheeks get crispy-edged and tender, while tangy pickled onions cut through the richness.

Ingredients

• 1.5 lbs pork cheeks, trimmed
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 cup apple cider vinegar
• 1 tbsp sugar
• 1 red onion, thinly sliced
• 8 small corn tortillas
• Fresh cilantro and lime wedges, for serving

Instructions

1. Season the pork: Toss pork cheeks with 1 tbsp olive oil, 1 tsp salt, 1 tsp cumin, and 1 tsp smoked paprika until evenly coated.
2. Slow-cook: Heat remaining 1 tbsp olive oil in a Dutch oven over medium-high. Sear pork until browned, about 3 minutes per side. Add 1/2 cup water, cover, and simmer on low for 2.5 hours until fork-tender.
3. Pickle the onions: While pork cooks, combine 1/2 cup apple cider vinegar, 1 tbsp sugar, and a pinch of salt in a bowl. Stir in sliced red onion and let sit for 30 minutes, stirring occasionally.
4. Crisp the pork: Shred pork with forks, then return to the pot over medium heat. Cook undisturbed for 5 minutes until edges caramelize.
5. Serve: Warm tortillas over a gas flame or dry skillet. Fill with pork, pickled onions (drained), and cilantro. Squeeze lime over top.

The contrast of crispy pork, bright onions, and soft tortillas makes every bite irresistible. Tip: For extra depth, deglaze the pork pot with a splash of orange juice before shredding.

Cider-Braised Pork Cheeks with Apples

Fall-apart tender pork cheeks and sweet-tart apples melt together in this cozy, cider-infused braise—a dish that feels fancy but cooks low and slow with minimal fuss.

Ingredients

• 2 lbs pork cheeks, trimmed
• 2 tbsp olive oil
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 large yellow onion, thinly sliced
• 2 crisp apples (like Honeycrisp), cored and cut into 1/2-inch wedges
• 2 cups hard apple cider
• 1 cup chicken stock
• 2 tbsp whole-grain mustard
• 2 sprigs fresh thyme
• 1 tbsp butter

Instructions

1. Pat pork cheeks dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high. Sear pork cheeks in batches until deeply browned, about 4 minutes per side. Transfer to a plate.
2. Reduce heat to medium. Add onion and cook, stirring occasionally, until softened (5 minutes). Stir in apples and cook 2 minutes more.
3. Pour in 2 cups hard cider, scraping up browned bits. Add 1 cup chicken stock, 2 tbsp whole-grain mustard, and thyme sprigs. Return pork cheeks to the pot, submerging them partially. Bring to a simmer, then cover and transfer to a 325°F oven. Braise for 2.5 hours until pork is fork-tender.
4. Discard thyme. Stir in 1 tbsp butter until glossy. Season to taste with salt. Serve over mashed potatoes or crusty bread.

The magic here? Hard cider adds a subtle tang that balances the richness of the pork, while the apples break down into a luscious, chunky sauce. Tip: For extra depth, swap 1/2 cup cider with Calvados (apple brandy).

Pork Cheek Ragu with Pappardelle Pasta

This rich, slow-cooked ragu turns humble pork cheeks into a melt-in-your-mouth masterpiece—perfect for coating wide, silky pappardelle noodles.

Ingredients:

• 2 lbs pork cheeks, trimmed
• 2 tbsp olive oil
• 1 medium yellow onion, finely diced
• 2 carrots, finely diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 cup dry red wine
• 1 (28 oz) can crushed tomatoes
• 2 cups chicken stock
• 2 tsp kosher salt, divided
• 1 tsp black pepper
• 1 tsp dried oregano
• 1 lb pappardelle pasta
• Fresh parsley, chopped (for garnish)

Instructions:

1. Pat pork cheeks dry and season with 1 tsp salt and 1 tsp black pepper. Heat olive oil in a Dutch oven over medium-high. Sear pork cheeks until deeply browned on all sides, about 3 minutes per side. Transfer to a plate.
2. In the same pot, sauté onion and carrots until softened, 5 minutes. Add garlic and tomato paste; cook 1 minute until fragrant. Deglaze with red wine, scraping up browned bits, and simmer until reduced by half, 4–5 minutes.
3. Stir in crushed tomatoes, chicken stock, remaining 1 tsp salt, and oregano. Return pork cheeks to the pot, submerging them in liquid. Cover and simmer on low for 2.5–3 hours until meat shreds easily with a fork.
4. Shred pork directly in the pot. Meanwhile, cook pappardelle in salted boiling water until al dente. Drain, reserving 1/2 cup pasta water.
5. Toss pasta with ragu, adding reserved pasta water as needed to loosen the sauce. Garnish with parsley.

The magic here? Slow cooking transforms tough pork cheeks into buttery-soft strands that cling to every noodle. Tip: For extra depth, stir in a Parmesan rind while simmering the ragu.

Smoked Pork Cheeks with BBQ Glaze

These melt-in-your-mouth pork cheeks get a deep smoky flavor and a sticky-sweet glaze—perfect for impressing guests at your next backyard cookout.

Ingredients:

• 2 lbs pork cheeks, trimmed
• 1 tbsp kosher salt
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 cup apple cider vinegar
• 1/2 cup BBQ sauce (plus extra for serving)
• 2 tbsp honey

Instructions:

1. In a small bowl, mix 1 tbsp kosher salt, 1 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder, and 1/2 tsp black pepper. Rub generously over pork cheeks and let sit at room temperature for 30 minutes.
2. Preheat smoker to 225°F with hickory or applewood chips. Place pork cheeks on the grate and smoke for 3 hours, spritzing with 1 cup apple cider vinegar every 45 minutes to keep moist.
3. In a saucepan, whisk 1/2 cup BBQ sauce and 2 tbsp honey over low heat until bubbly (about 3 minutes). Brush glaze onto pork cheeks and smoke for another 30 minutes until caramelized and tender.

The slow smoke renders the cheeks buttery-soft, while the honey-BBQ glaze adds just the right punch of sweetness. Serve with extra sauce for dipping—those crispy edges will disappear fast!

Tip: For extra fall-apart texture, wrap the cheeks in foil with a splash of vinegar after the first 2 hours of smoking.

Pork Cheek Stew with Chorizo and Beans

This rich and hearty Pork Cheek Stew with Chorizo and Beans is a soul-warming dish that’ll make your kitchen smell like a Spanish taverna—perfect for slow weekends when you want something deeply flavorful with minimal fuss.

• 1.5 lbs pork cheeks, trimmed
• 4 oz Spanish chorizo, diced
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 (15-oz) can white beans, drained and rinsed
• 1 (14.5-oz) can diced tomatoes
• 2 cups chicken stock
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp chopped fresh parsley (for garnish)

1. Heat 2 tbsp olive oil in a Dutch oven over medium-high. Brown the pork cheeks on all sides (about 5 minutes total), then transfer to a plate.
2. Add the chorizo to the pot and cook for 2 minutes until it releases its oils. Stir in the onion and cook for 5 minutes until soft, then add the garlic and cook for 1 minute.
3. Return the pork cheeks to the pot. Add the 1 tbsp smoked paprika, 1 tsp cumin, 1 tsp salt, and 1/2 tsp black pepper, stirring to coat everything evenly.
4. Pour in the diced tomatoes and 2 cups chicken stock. Bring to a simmer, then cover and cook on low heat for 2 hours until the pork is fork-tender.
5. Stir in the white beans and simmer uncovered for 10 minutes to thicken slightly. Garnish with parsley before serving.

The magic here? Pork cheeks melt into the stew like butter, while the chorizo infuses every bite with smoky depth. Serve with crusty bread to soak up the rich sauce.

Tip: For extra silkiness, stir in a splash of sherry vinegar just before serving—it brightens the whole dish!

Asian-Style Pork Cheeks with Ginger and Soy

These melt-in-your-mouth pork cheeks are braised in a savory-sweet glaze with a kick of fresh ginger—perfect for impressing guests or treating yourself to something special.

Ingredients:

• 2 lbs pork cheeks, trimmed
• 2 tbsp vegetable oil
• 1/4 cup low-sodium soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1/2 tsp red pepper flakes
• 1/2 cup chicken broth
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. Heat vegetable oil in a Dutch oven over medium-high heat. Sear pork cheeks in batches until deeply browned, about 3 minutes per side. Transfer to a plate.
2. Reduce heat to medium. Add garlic, ginger, and red pepper flakes; sauté 30 seconds until fragrant.
3. Pour in soy sauce, honey, rice vinegar, and chicken broth, scraping up browned bits. Return pork to the pot, ensuring pieces are submerged.
4. Cover and simmer on low heat for 2.5 hours, turning cheeks occasionally, until fork-tender.
5. Uncover, increase heat to medium, and reduce sauce for 10 minutes until glossy and thickened.
6. Garnish with green onions before serving.

The slow braise transforms the pork into buttery-soft bites, while the ginger-soy glaze caramelizes into a sticky, umami-packed sauce. Serve over steamed rice to soak up every drop!

Tip: For extra depth, add a star anise pod to the braising liquid—just remove it before serving.

Pork Cheek Goulash with Paprika and Caraway

This rich, slow-cooked goulash turns tough pork cheeks into melt-in-your-mouth bites, with smoky paprika and earthy caraway adding depth to every spoonful.

Ingredients

• 2 lbs pork cheeks, trimmed
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp sweet paprika
• 1 tsp caraway seeds
• 1 tbsp tomato paste
• 2 cups beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp red wine vinegar
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a Dutch oven over medium-high. Sear pork cheeks in batches until browned (3–4 minutes per side). Transfer to a plate.
2. Add onion to the pot; cook until soft (5 minutes). Stir in garlic, paprika, caraway seeds, and tomato paste; cook 1 minute until fragrant.
3. Return pork to the pot. Pour in beef broth, salt, and black pepper. Bring to a simmer, then cover and reduce heat to low. Cook 2.5–3 hours until pork shreds easily with a fork.
4. Stir in red wine vinegar. Serve hot, garnished with parsley.

The long braise transforms the pork into silky-soft nuggets, while the vinegar’s bright finish cuts through the richness perfectly.

Tip: For extra body, stir in a spoonful of sour cream just before serving.

Pork Cheek Dumplings with Spicy Dipping Sauce

These tender dumplings pack a rich, melt-in-your-mouth punch thanks to slow-braised pork cheeks, all wrapped up in a crispy-edged wrapper and served with a fiery dipping sauce.

Ingredients

• 1 lb pork cheeks, trimmed and diced
• 1 tbsp vegetable oil
• 1/2 cup finely chopped scallions
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/4 tsp black pepper
• 30 round dumpling wrappers
• 1/4 cup water (for sealing)
• 2 tbsp vegetable oil (for frying)

Spicy Dipping Sauce

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1 tsp chili garlic sauce
• 1/2 tsp grated ginger

Instructions

1. Heat 1 tbsp vegetable oil in a skillet over medium heat. Add pork cheeks and cook until browned, about 5 minutes. Add scallions, garlic, and 1 tbsp grated ginger; cook 1 minute until fragrant. Stir in 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1/4 tsp black pepper. Reduce heat to low, cover, and simmer for 1 hour until pork is fork-tender. Let cool slightly, then shred.
2. Place 1 tbsp filling in the center of a dumpling wrapper. Dip your finger in water and moisten the edges, then fold and pleat to seal. Repeat with remaining wrappers.
3. Heat 2 tbsp vegetable oil in a nonstick pan over medium-high. Add dumplings in a single layer and cook 2–3 minutes until golden on the bottom. Carefully add 1/4 cup water, cover, and steam for 5 minutes. Uncover and cook 1 more minute to crisp.
4. For the sauce, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, 1 tsp chili garlic sauce, and 1/2 tsp grated ginger.

The magic here? Braising the pork cheeks transforms them into an ultra-tender filling that contrasts beautifully with the crispy pan-fried wrapper. That spicy-sweet dipping sauce? Just try not to drink it straight.

Tip: Freeze uncooked dumplings on a baking sheet before transferring to a bag—they’ll fry up straight from frozen (just add 2 extra minutes to steaming).

Pork Cheek Bourguignon with Pearl Onions

This rustic French-inspired stew swaps beef for tender pork cheeks, simmered in red wine until fall-apart tender—perfect for impressing guests or treating yourself on a cozy night in.

Ingredients:

• 2 lbs pork cheeks, trimmed
• 4 slices thick-cut bacon, chopped
• 1 cup pearl onions, peeled
• 8 oz cremini mushrooms, halved
• 2 carrots, diced
• 3 garlic cloves, minced
• 2 cups dry red wine (like Pinot Noir)
• 2 cups beef stock
• 2 tbsp tomato paste
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 325°F. Heat 2 tbsp olive oil in a Dutch oven over medium-high. Sear pork cheeks until browned (4 minutes per side), then transfer to a plate.
2. Add chopped bacon to the pot; cook until crispy (5 minutes). Stir in pearl onions, mushrooms, carrots, and 3 minced garlic cloves; sauté 5 minutes until softened.
3. Pour in 2 cups red wine, scraping up browned bits. Add 2 cups beef stock, 2 tbsp tomato paste, 1 tbsp thyme, 1 tsp salt, and 1/2 tsp pepper. Return pork cheeks to the pot, submerging them.
4. Cover and braise in the oven for 2.5 hours, until pork shreds easily with a fork. Skim excess fat if desired.

The magic here? Pork cheeks melt into the wine sauce, while pearl onions add pops of sweetness—no fancy techniques required.

Tip: Serve over buttery mashed potatoes to soak up every drop of that rich sauce.

Pork Cheek Curry with Coconut Milk

This rich, melt-in-your-mouth curry balances tender pork cheeks with creamy coconut milk and warm spices—comfort food at its finest.

Ingredients:

• 2 lbs pork cheeks, trimmed
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp red curry paste
• 1 tsp ground turmeric
• 1 (14-oz) can coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• Juice of 1 lime
• Fresh cilantro (for garnish)

Instructions:

1. Heat 1 tbsp vegetable oil in a Dutch oven over medium-high. Sear pork cheeks until browned (3–4 minutes per side). Transfer to a plate.
2. In the same pot, sauté onion for 3 minutes until soft. Add garlic, ginger, 2 tbsp red curry paste, and 1 tsp turmeric; cook 1 minute until fragrant.
3. Pour in coconut milk and 1 cup chicken broth, scraping up browned bits. Return pork cheeks to the pot, cover, and simmer on low for 2.5 hours until fork-tender.
4. Stir in 1 tbsp fish sauce, 1 tbsp brown sugar, and lime juice. Simmer uncovered for 10 minutes to thicken slightly.
5. Garnish with cilantro and serve over rice.

The slow braise transforms the pork cheeks into buttery-soft bites, while the coconut milk tames the curry’s heat with silky sweetness.

Tip: For deeper flavor, marinate the pork cheeks overnight in 1 tbsp curry paste + 1 tbsp fish sauce.

Grilled Pork Cheeks with Chimichurri Sauce

These tender, smoky pork cheeks get a bright, herby kick from homemade chimichurri—perfect for your next backyard cookout.

Ingredients:

• 1.5 lbs pork cheeks, trimmed
• 2 tbsp olive oil, divided
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 cup fresh parsley, finely chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/4 tsp crushed red pepper flakes
• 1/4 cup extra-virgin olive oil

Instructions:

1. Marinate the pork: Rub pork cheeks with 1 tbsp olive oil, then season evenly with 1 tsp kosher salt, 1 tsp smoked paprika, and 1/2 tsp black pepper. Let sit at room temperature for 20 minutes.
2. Make the chimichurri: In a bowl, combine 1 cup parsley, 3 cloves minced garlic, 2 tbsp red wine vinegar, 1/4 tsp red pepper flakes, and 1/4 cup extra-virgin olive oil. Stir well and set aside.
3. Grill the pork: Heat a grill or grill pan to medium-high (400°F). Brush grates with remaining 1 tbsp olive oil. Grill pork cheeks for 4–5 minutes per side, until deeply charred and internal temperature reaches 145°F.
4. Rest and serve: Transfer pork to a plate, tent with foil, and rest for 5 minutes. Slice against the grain and drizzle generously with chimichurri.

The contrast of the rich, caramelized pork with the tangy, garlicky sauce is downright addictive—you’ll want to slather that chimichurri on everything!

Tip: For extra-tender pork, marinate overnight in the fridge (just add an extra pinch of salt before grilling).

Pork Cheek Pie with Flaky Pastry Crust

This rich, savory pie turns humble pork cheeks into a melt-in-your-mouth filling, wrapped in a buttery, golden crust—comfort food at its finest.

Ingredients

• 1.5 lbs pork cheeks, trimmed
• 1 sheet store-bought puff pastry, thawed
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1 cup beef stock
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 375°F. Heat olive oil in a Dutch oven over medium-high. Sear pork cheeks until browned on all sides, about 8 minutes total. Transfer to a plate.
2. In the same pot, sauté onion and garlic until soft, 5 minutes. Stir in tomato paste, Worcestershire sauce, smoked paprika, salt, and black pepper. Cook 1 minute.
3. Return pork cheeks to the pot. Add beef stock, scraping up browned bits. Simmer covered for 2 hours until meat shreds easily. Shred meat with forks, then cool slightly.
4. Transfer filling to a 9-inch pie dish. Roll out puff pastry to fit the dish, then drape over filling. Trim edges, crimp with a fork, and brush with beaten egg. Cut 3 slits in the top.
5. Bake 30 minutes until pastry is puffed and golden. Rest 10 minutes before serving.

The slow-cooked pork becomes luxuriously tender, while the flaky crust adds the perfect contrast—no one will guess how simple it is to make!

Tip: For extra depth, add a splash of red wine to the braising liquid.

Pork Cheek Stir-Fry with Bok Choy

This rich, melt-in-your-mouth stir-fry turns humble pork cheeks into a restaurant-worthy dish with minimal effort—perfect for impressing weeknight diners.

Ingredients:

• 1 lb pork cheeks, thinly sliced
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp vegetable oil
• 4 baby bok choy, halved lengthwise
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. In a bowl, whisk together 2 tbsp soy sauce, oyster sauce, brown sugar, rice vinegar, garlic, and ginger. Toss pork cheeks in the marinade; let sit 10 minutes.
2. Heat vegetable oil in a wok or skillet over high heat. Add pork (reserving marinade) and stir-fry 4–5 minutes until browned. Transfer to a plate.
3. Add bok choy to the same pan, cut-side down. Cook 2 minutes until charred, then flip and drizzle with remaining 1 tbsp soy sauce. Cook 1 more minute until stems are tender-crisp.
4. Return pork to the pan, pour in reserved marinade, and toss everything together for 1 minute. Finish with sesame oil and red pepper flakes (if using).

The magic here? Pork cheeks stay fork-tender even at high heat, while bok choy soaks up the glossy, sweet-savory sauce like a dream.

Tip: Freeze pork cheeks for 20 minutes before slicing—it makes thin cuts a breeze!

Pork Cheek Risotto with Mushrooms

This rich, slow-cooked risotto turns humble pork cheeks into a melt-in-your-mouth star, balanced by earthy mushrooms and creamy Arborio rice.

Ingredients

• 1 lb pork cheeks, trimmed
• 2 tbsp olive oil
• 1 cup diced yellow onion
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups chicken stock, warmed
• 2 tbsp unsalted butter
• ½ cup grated Parmesan cheese
• 1 tsp kosher salt, divided
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Pat pork cheeks dry and season with ½ tsp salt and ¼ tsp pepper. Heat olive oil in a Dutch oven over medium-high. Sear pork until browned (3–4 minutes per side). Remove and set aside.
2. In the same pot, sauté onion and garlic until soft (3 minutes). Add mushrooms and cook until golden (5 minutes). Stir in Arborio rice, coating with oil.
3. Deglaze with white wine, scraping up browned bits. Simmer until liquid evaporates (2 minutes).
4. Return pork to the pot. Add 1 cup warm stock, stirring until absorbed. Repeat with remaining stock, adding ½ cup at a time (20–25 minutes total).
5. Remove from heat. Stir in butter, Parmesan, remaining ½ tsp salt, and ¼ tsp pepper. Cover and rest 5 minutes.
6. Garnish with parsley. Serve immediately.

The collagen-rich pork cheeks dissolve into the risotto, creating a luxuriously velvety texture without heavy cream. Tip: For extra depth, simmer the pork cheeks in stock for 1 hour before shredding and adding to the risotto.

Pork Cheek and Lentil Casserole

This hearty casserole combines tender pork cheeks and earthy lentils in a rich, slow-cooked dish that’s perfect for chilly evenings—comfort food at its finest.

Ingredients

• 1.5 lbs pork cheeks, trimmed and cut into 2-inch pieces
• 1 cup dried green or brown lentils, rinsed
• 1 large onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 4 cups chicken stock
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bay leaf

Instructions

1. Preheat oven to 325°F. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Brown pork cheeks on all sides, about 3–4 minutes per batch. Transfer to a plate.
2. In the same pot, sauté onion and carrots for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute. Stir in 1 tbsp tomato paste, 1 tsp smoked paprika, and 1 tsp dried thyme.
3. Return pork to the pot. Add 1 cup lentils, 4 cups chicken stock, 1/2 tsp salt, 1/4 tsp black pepper, and 1 bay leaf. Bring to a simmer, then cover and transfer to the oven. Bake for 2 hours until pork is fork-tender and lentils are creamy.

The magic here? Pork cheeks melt into the lentils, creating a luxuriously thick sauce without any cream. Serve with crusty bread to soak up every bit.

Tip: For extra depth, deglaze the pot with a splash of red wine after browning the pork.

Pork Cheek Sliders with Coleslaw

These melt-in-your-mouth sliders combine tender braised pork cheeks with crunchy, tangy coleslaw for the ultimate bite-sized comfort food.

Ingredients

• 1.5 lbs pork cheeks, trimmed
• 1 tbsp olive oil
• 1 cup chicken stock
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 slider buns
• 2 cups pre-shredded coleslaw mix
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp honey

Instructions

1. Heat olive oil in a Dutch oven over medium-high. Sear pork cheeks for 3 minutes per side until browned. Remove and set aside.
2. Deglaze pot with chicken stock, scraping up browned bits. Stir in apple cider vinegar, brown sugar, smoked paprika, garlic powder, salt, and black pepper. Return pork cheeks to pot, cover, and simmer on low for 2.5 hours until fork-tender.
3. Shred pork with two forks, mixing with braising liquid. Keep warm.
4. Whisk mayonnaise, Dijon mustard, and honey in a bowl. Toss with coleslaw mix.
5. Toast slider buns lightly. Layer with pork and coleslaw.

The magic here is in the contrast: silky pork against the crisp slaw, all hugged by a buttery bun. Perfect for when you want impressive flavor without fuss.

Tip: For extra richness, stir a spoonful of the braising liquid into the coleslaw dressing.

Conclusion

With 18 mouthwatering pork cheek recipes, this roundup is your ticket to rich, tender, and flavorful meals. Whether you’re braising, slow-cooking, or searing, there’s something here to delight every home cook. Don’t forget to try your favorites, leave a comment with your top pick, and share the love on Pinterest—happy cooking!