Pork Cheeks Braised in Tomato Wine Sauce

This is one of those no-fail, largely hands-off, wintery main courses, in which the oven does all the work.

In fact, the only real heavy-lifting you’ll have to do is procuring the pork cheeks, which is not an easy find at most supermarkets. Nor is it a necessarily inexpensive one, either.

I lucked out in buying mine from California’s only commercial Iberian pig operation, Encina Farms. What makes Iberian pork so sought after is the fact that the pigs are finished on acorns, giving their meat incredible richness. In fact, in Spain, this is the pork that’s cured into luxurious jamon Iberico.