Pork Cheeks Braised in Tomato Wine Sauce

Ingredients

• 2.5 to 3 pounds pork cheeks
• 2 medium carrots, peeled, cut into 1/2 inch rounds
• 1 medium onion, chopped into 1/4-inch dice
• 2 celery stalks, chopped into 1/4-inch dice
• 2 cups dry red wine
• 1 cup chopped canned tomatoes
• 1 tablespoon chopped fresh herbs, such as rosemary or thyme
• A few tablespoons oil, for browning

Directions

1. Warm the oil in a skillet over medium heat. Pat the pork cheeks dry, then season them with salt and pepper. Place them in the pan without crowding, and brown them on both sides, about 4 minutes per side. Turn them just once or twice so the crust has a chance to form. As each piece browns, lift it out with tongs and set it aside.
2. While the meat is browning, heat the oven to 300 degrees F. Add the onions, carrots, and celery to the pot, and cook until they soften without taking on color, about 5 minutes. Stir in the wine, tomato, and rosemary, and bring everything to a simmer. Return the pork cheeks to the pan and turn them through the sauce so they are coated.
3. Cover the pan and move it to the oven. Braise until the pork is very tender, about 2.5 to 3 hours.
4. Serve with pasta or polenta.