John Myers
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Pork Cheeks Braised in Pinot Noir
The perfect pork cheeks braised in pinot noir recipe with a picture and simple step-by-step instructions.
Pork cheek:
- 1 kg Pork cheeks
- 1 kg Seasoned salt from my KB
- 1 kg Garlic pepper from my KB
- 1 kg Oil
- 1 Carrot
- 1 piece Celery root
- 1 piece Leek
- 1 Onion
- 2 tbsp Tomato paste
- 2 Garlic cloves
- 800 ml Pinot Noir
- 800 ml Water
- 2 Bay leaves
- 4 Juniper berries
- 4 Cloves
- 4 Allspice grains
- 1 tsp Caraway seed
- 1 tsp Mustard seeds
- 4 tbsp Potato flour
- 4 tbsp Telly cherry pepper
- 4 tbsp Fenugreek powder
Munster potatoes:
- 8 size Potatoes
- 200 g Munster cheese
- 50 g Soft butter
- 50 g Salt and pepper
- 50 g Freshly grated nutmeg
- 50 g Caraway seed
- 50 g Finely chopped parsley
Buttered vegetables:
- 2 Carrots
- 1 piece Celery root
- 1 smaller Leek
- 1 smaller Oil
- 50 g Butter
- 50 g Salt and pepper
- 50 g Freshly grated nutmeg
Pork cheeks: oven to 160 ° degrees convection!
- Peel the carrot, celery, onion and garlic, chop roughly. Wash the leek and cut into rings. Season the pork cheeks with seasoned salt and garip pepper. Heat oil in a roasting pan and briefly sear the cheeks in it. Remove from the roasting pan and roast the vegetables in it, add tomato paste and fry briefly. Add red wine in portions and reduce. Then add water, spices and herbs. Put the cheeks in, put the lid on and stew in the oven for 2 hours.
Munster potatoes:
- Wash and cook potatoes. Cool a little and cut in half lengthways. Carefully hollow out with a teaspoon. Finely dice the minster and mix well with the potato center, soft butter, salt, pepper, nutmeg, caraway seeds and parsley. Press back into the potato halves. Place on a baking sheet lined with baking paper and slide to the cheeks in the last half hour!
Buttered vegetables:
- Peel and roughly cut the carrots and celery. Clean the spawn and cut into strips, wash. In the meantime, heat the oil and fry the vegetables in it, season with salt, pepper and season with nutmeg. Add butter and stir well!
- Switch off the oven, remove the cheeks and put the vegetables in the oven to keep them warm! Sieve the sauce from the cheeks and thicken with potato flour. Season with seasoned salt, garlic pepper, fenugreek and pepper and put the cheeks back in the sauce!
- Now serve the cheeks with sauce, Munster potatoes and buttered vegetables! -)
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