At a glance
This hearty pork cheek braise takes about three hours of mostly hands-off cooking, but it's worth the wait for this tender, flavor-packed main course. You'll sear the cheeks, build a rich red wine and tomato sauce with olives and sage, then let everything braise low and slow until the meat falls apart. A few quick finishing touches—crisping sage leaves and preparing tarhonya pasta—round out this impressive Sunday lunch.
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Sear the meat
Heat the lard in a cast-iron pot and sear the salted, peppered cheeks until the meat is browned all over and sealed. Take the cheeks out of the pot, then add the onion, sliced into half-moons, in their place.
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Add the tomatoes and sage
Fry the onion until golden, adding a little more lard if needed. Return the cheeks to the pot with the onion. Add the tomatoes, cut into larger chunks, about 10 sage leaves and all the olives.
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Pour in the wine
Pour in the wine and turn up the heat. Cook, stirring, until most of the wine has evaporated. Then top up with water so the cheeks are submerged, and braise until tender.
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