Timothy McCarty, Executive Chef of Mayo Clinic Foundation, stopped by to share a braised pork cheek recipe for our #Porkapalooza sponsored by The Minnesota Pork Board.
Tailgate Pork Cheeks
1⁄4 cup vegetable oil
2 lb. pork cheeks
1 large onion, coarsely chopped
1 large carrot, coarsely chopped
1 celery root, coarsely chopped
3 garlic cloves, crushed
1 TBSP Cracked Black Pepper
½ TBSP Kosher Salt
1 cup Pork stock
In large, heavy pot, heat oil. Add pork cheeks; sauté until browned. Remove pork; add vegetables and garlic. Sauté until browned. Add pork cheeks and enough pork stock to pressure cooker or insta pot cover cook 35 min until pork is tender; cool.
For more information on cooking pork and pork nutrition at Pork.org/cooking.