What are pork cheeks?

These are the fatty pieces from the pork cheek, delicious after long simmering.

Which pasta goes best with this dish?

Paccheri is ideal, but rigatoni or penne also work well. As long as it is short pasta.

Can you prepare this dish in advance?

Yes, especially the sauce with meat. Gratinating and plating should be done just before serving.

Can you freeze the burrata cream?

No, it loses structure and flavor. Better to use it fresh.

Pork cheeks Italian style with paccheri pasta in the Cookeo

Name: Pork cheeks Italian style with paccheri pasta in the Cookeo
Cook time: 45 min
Total time: 45 min
Yield: 4P
Ingredients: 8 pieces of pork cheeks; 2 tablespoons of olive oil; Black pepper &amp; sea salt; 1 onion (chopped); 4 cloves of garlic (finely chopped); 1 large carrot (finely chopped); 2 stalks of celery (finely chopped); Sprig of thyme and bay leaf; 125 ml red wine; 400 g canned datterini; 1 teaspoon oregano; 1 tablespoon balsamic cream; 350 g short pasta of your choice (e.g., paccheri); 150 g pecorino (grated); 125 g cherry tomatoes; 1 ball of burrata with some juice; 2 tablespoons of olive oil; Black pepper &amp; sea salt; 1/2 bunch of fresh basil leaves; Optional Extra pasta water

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45 min

•

Easy

A Belgian classic with an Italian twist, these pork cheeks are gently cooked in a rich tomato sauce with red wine and oregano. And then... pasta added, mixed well, and generously finished with grated pecorino and cherry tomatoes. Briefly gratinate with the extra crisp accessory for that perfect crispy cheese crust, and finish with a basil-burrata cream. One plate full of heartwarming comfort food, truly enjoyable, and very easy to make!

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Ingredients

What do you need?

Quantity: 4P

Pork cheeks 8 pieces of pork cheeks
2 tablespoons of olive oil
Black pepper & sea salt

Soffritto base 1 onion (chopped)
4 cloves of garlic (finely chopped)
1 large carrot (finely chopped)
2 stalks of celery (finely chopped)
Sprig of thyme and bay leaf

Sauce 125 ml red wine
400 g canned datterini
1 teaspoon oregano
1 tablespoon balsamic cream

Pasta & gratin 350 g short pasta of your choice (e.g., paccheri)
150 g pecorino (grated)
125 g cherry tomatoes

Basil-burrata cream 1 ball of burrata with some juice
2 tablespoons of olive oil
Black pepper & sea salt
1/2 bunch of fresh basil leaves

Optional Extra pasta water

8 pieces of pork cheeks
2 tablespoons of olive oil
Black pepper & sea salt

1 onion (chopped)
4 cloves of garlic (finely chopped)
1 large carrot (finely chopped)
2 stalks of celery (finely chopped)
Sprig of thyme and bay leaf

125 ml red wine
400 g canned datterini
1 teaspoon oregano
1 tablespoon balsamic cream

350 g short pasta of your choice (e.g., paccheri)
150 g pecorino (grated)
125 g cherry tomatoes

1 ball of burrata with some juice
2 tablespoons of olive oil
Black pepper & sea salt
1/2 bunch of fresh basil leaves

Optional Extra pasta water

Preparation method

How do you make this?

Preparation of meat: let the Cookeo preheat on the strong browning function. Dry the pork cheeks, season with pepper and salt. Sear them in 2 tbsp of olive oil, still on the strong browning function for about 10 minutes. Turn over and brown for another 5 minutes. Remove the meat from the pot and set aside.
Soffritto: In the same pot, without additional fat, add onion, garlic, carrot, thyme, bay leaf, and celery. Season with pepper and salt. Sauté for about 5 minutes over medium heat.
Deglaze with red wine. Then add the datterini, oregano, and balsamic cream. Stir well and let simmer gently for 5 minutes.
Place the pork cheeks back in the sauce, mix well and close the Cookeo. Set to high pressure express and cook for 35 minutes.
Cooking pasta: Cook the pasta al dente in salted water according to the package instructions. Drain and reserve a cup of cooking water.
Open the Cookeo. Add the pasta to the sauce, mix everything well together and add pasta water if the consistency is too thick.
Sprinkle with grated pecorino and place the cherry tomatoes on top.
Gratinating: Use the Moulinex extra-crisp function and gratinate until golden brown and crispy.
The burrata cream: blend the burrata with basil, pepper, salt, and olive oil, mix until smooth, and add some burrata juice if needed until you achieve a perfect texture.