Braised pork cheeks with beetroot and pear chutney and rosemary and thyme potatoes

Ingredients for 6 servings:

• 12 pork cheeks
• 1 pack of chicken wings
• oil
• butter
• 1 liter vegetable broth
• salt and pepper
• pepper
• 2 tbsp tomato paste
• 2 tbsp mustard
• 3 m.-sized onion(s)
• 1 kg rootstock
• 3 sprigs of thyme
• 3 sage leaves
• 500 g beetroot
• 500 g pear(s)
• 1 tbsp lime juice
• 180 g onion(s), chopped
• 20 g ginger
• 180 g sugar
• ½ tsp, heaped horseradish
• 1 pinch of curry powder
• 200 ml apple cider vinegar
• 24 small potatoes
• lard
• 5 sprigs of thyme
• 1 sprig(s) rosemary
• 3 cloves garlic
• 3 tbsp onion(s), cut into strips

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

Autumn laughs from the plate and invites you to the table

Trim the pork cheeks thoroughly. Heat 1 tablespoon each of butter and oil in a roasting pan, sear the unseasoned pork cheeks on both sides, and remove. Sear the chicken wings and any scraps from the pork cheeks very quickly in the roasting pan and remove as well. Deglaze the pan with a little vegetable stock, then remove. Add a little more butter and oil to the roasting pan. Sauté the roughly diced onions and lightly brown them. Add the roughly diced root vegetables and sear them. Add the tomato paste and mustard and mix. Season the pork cheeks well with coarse salt and pepper and scatter them on top of or among the vegetables. If you like, you can also add at least some of the chicken wings (they taste just as good, by the way). Add the thyme sprigs and sage leaves. Add just enough vegetable stock to cover the meat and vegetables. Cover the roasting pan with a lid or aluminum foil and place it in an oven preheated to 150°C (top/bottom heat). Cook for 100-120 minutes. Then carefully remove the cheeks and wrap them in aluminum foil to keep warm. Strain the vegetables and sauce through a sieve and season to taste. Thicken slightly if necessary. Carefully return the pork cheeks to the sauce and keep warm until ready to serve. Finely dice the peeled pears and drizzle with the lime juice. Finely dice the peeled beetroot. Peel the onions and ginger and also dice them very finely. Heat together with the sugar until the sugar has completely dissolved. Add the beetroot, pears, horseradish, and curry powder. Bring the mixture to a boil and deglaze with the vinegar. Simmer everything for about 20 minutes, stirring continuously. Season with salt and pepper. Wash the potatoes thoroughly. Add a little lard to the pan, add the potatoes whole, halved, or quartered, depending on their size, and fry slowly over medium heat. Add finely chopped rosemary sprigs and thyme leaves. After about 2 minutes, cover and reduce heat. Cook for another 10 minutes. In the meantime, peel the onions and slice them into thin half rings. Finely dice the garlic. Add them to the potatoes and cook for another 5 minutes with the lid closed. Season the potatoes with salt and pepper, increase the heat, and brown the potatoes to taste. Serve on warmed plates.