Food and Wine Pairing with pork cheek
Find the best food and wine pairings with pork cheek as ingredients.
The best wines to pair with pork cheek
- 1. AgreloMendoza, Argentina
- 2. Alsace Grand CruAlsace, France
- 3. Cachapoal ValleyCentral Valley, Chile
- 4. CaliforniaUnited States
- 5. ChampagneFrance
- 6. Champagne Grand CruChampagne, France
- 7. Champagne Grand Cru 'Aÿ'Champagne, France
- 8. Champagne Grand Cru 'Avize'Champagne, France
- 9. Champagne Premier CruChampagne, France
- 10. Châteauneuf-du-PapeRhone Valley, France
- 11. Côte de NuitsFrance
- 12. Côtes-du-RhôneRhone Valley, France
- 13. EvoraAlentejano, Portugal
- 14. FranciacortaLombardia, Italy
- 15. MendozaArgentina
- 16. Montepulciano d'AbruzzoAbruzzo, Italy
- 17. Niagara PeninsulaOntario, Canada
- 18. Okanagan ValleyBritish Columbia, Canada
- 19. Pessac-LéognanBordeaux, France
- 20. PfalzGermany
- 21. RheinhessenGermany
- 22. StellenboschWestern Cape, South Africa
- 23. TrentoTrentino-Alto-Adige, Italy
- 24. TunuyánMendoza, Argentina
- 25. Uco ValleyMendoza, Argentina
- 26. Unknow regionAfghanistan
- 27. Vin de PaysPays d'Oc, France
- 28. WachauWeinland, Austria
- 29. Western CapeSouth Africa
- 30. WiltingenMosel, Germany
Wines that pair with pork cheek
About Pork
Pigs include the pig, the female pig which is the sow and the suckling pig. The main pork producers are in Europe, North America and China. Good quality pork is recognizable by its pale pink flesh and firm, fine, somewhat elastic texture and white fat. Pork can be boiled, roasted, braised, grilled or pan-fried. The pork loin is the part just before the dorsal region. The tenderloin is prepared as a roast, stuffed or pan-fried. The chuck, with bone in, is ideal for preparing small salted dishes, and can also be used in a pot or roasted. As for the pork belly, it is ideal for stews and must be boiled for a long time.
Recipes and food and wine pairings with pork cheek recipes
- Boeuf en daube
- Banh mi sandwich
- Black pudding and apple parmentier (thermomix)
- Blue cord
- Cajun jumbalaya rice
- Cannelloni of meat
- Cassoulet of yesteryear
- Chicken blanquette
- Eggs casserole with ham, in the microwave
- Endives with maroilles and ham
- Filet mignon in a crust
- Fricadella
- Ham and cheese macaroni gratin
- Ham with leek fondue
- Light stuffed tomatoes
- Melt-in-the-mouth pork tenderloin casserole
- Mushroom, bacon and gruyere quiche
- Pork gyros
- Pork roll with tomato sauce
- Pulled pork (us pulled pork )
- Quiche with bacon and gruyère cheese
- Rabbit in white wine (casserole)
- Rabbit with prunes
- Revised chicken marengo
- Rougail sausage
- Salted lentils
- Sausages with kale
- Savoyard pizza (cream base)
- Simple pork roast
- Soft and inexpensive pasta gratin
- Spanish paella
- Stuffed cabbage
- Stuffed eggplant (with vegetables or mixed)
- Stuffed pumpkin
- Stuffed squid in the sétoise sauce
- Stuffed tomatoes with thermomix
- Tartiflette (from a real savoyard)
- The real vegetables stuffed in the provençal way
- The secrets of croque-monsieur
- Veal cutlets with savoy tomme
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