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Cooking
Pork Cheeks with Olives and Tomatoes in Red Wine
· 4 servings
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.
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.
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.
Braise until tender
Depending on the size of the cheeks, this takes around 2 hours, sometimes up to 3. The cheeks are done when they fall apart easily at the touch of a fork. Remove the meat from the sauce, then reduce the sauce by boiling it rapidly to the desired consistency.
Fry the sage
Heat some lard in a clean, smaller pan. Fry the sage leaves over medium heat until crisp — they'll change colour and darken.
Prepare the tarhonya and olive skewers
Tarhonya pasta makes an excellent side dish — prepare it according to the pack instructions. You can also serve the dish with little "skewers" of tomatoes and green olives.