Onion-Skin Simmered Pork Cheek

Name: Onion-Skin Simmered Pork Cheek
Prep time: 20 min
Cook time: 150 min
Total time: 890 min
Yield: 8 servings
Cuisine: Eastern European-inspired
Ingredients: 1 kg pork cheek; 50 g salt; 1 tbsp sugar; 1 tsp ground black pepper; 1 tsp ground cumin; 5 whole garlic cloves, crushed; 2 whole bay leaves; 10 whole black peppercorns; 15 g clean dry outer onion skins; 2 l water

Pork cheek simmers slowly with onion skins, bay, peppercorns and garlic until tender.

By Savva LoginovUpdated October 2, 2026

Total 14 hr 50 minMakes 8 servings

Jump to Recipe

Pork cheek simmers slowly with onion skins, bay, peppercorns and garlic until tender. The onion skins contribute a warm bronze color but must be clean and free from mold. A short refrigerated cure seasons the dense meat before cooking. Keep the liquid at a gentle simmer, then cool the cheek slightly before slicing. It can be served warm with potatoes or chilled in thin slices. Rub pork cheek with salt, sugar, ground pepper and cumin; cover and refrigerate 12 to 24 hours. Rinse cheek lightly; rinse onion skins well and place them with water, bay, peppercorns and garlic in a pot. Add pork, bring just to a boil, then simmer very gently 2 to 2 1/2 hours until fork-tender and at least 63°C (145°F).

How to tell when it is ready

Cut thinly across the grain and serve with mustard, potatoes or pickled vegetables.

Tips

Rub pork cheek with salt, sugar, ground pepper and cumin.
Rinse cheek lightly.
Add pork, bring just to a boil, then simmer very gently 2 to 2 1/2 hours until fork-tender and at least 63°C (145°F).
Lift from broth and rest 15 minutes for warm serving, or cool promptly before refrigerating.

Troubleshooting

If cheek remains firm, continue the gentle simmer.
If too salty, shorten the cure or rinse more thoroughly.

Substitutions

Use caraway for cumin.
Use pork jowl of similar size for pork cheek.

Variations

Add coriander seeds to the broth.
Brown cooked slices briefly in a skillet.

Serving suggestions

Serve with mustard.
Add boiled potatoes.
Pair with pickled vegetables.
Offer dark bread.

Make ahead

Prepare the measured ingredients in advance. Refrigerate covered up to 3 days; freeze sliced portions up to 2 months.

Storage

Refrigerate covered up to 3 days; freeze sliced portions up to 2 months.

Food safety

Use only clean onion skins, cure under refrigeration and cook intact pork to at least 63°C (145°F).

Frequently asked questions

How do I know onion-skin simmered pork cheek is ready?

Cut thinly across the grain and serve with mustard, potatoes or pickled vegetables.

How should I store onion-skin simmered pork cheek?

Refrigerate covered up to 3 days; freeze sliced portions up to 2 months.

Serve with mustard. Refrigerate covered up to 3 days; freeze sliced portions up to 2 months.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Onion-Skin Simmered Pork Cheek