Pork – Brussels sprouts – bread

Ingredients for 5 servings:

• 15 pork cheeks from Iberico pig
• salt and pepper
• oil
• 1 bunch of soup vegetables
• 2 onions
• 1 garlic clove(s)
• some rosemary
• some thyme
• 2 liters of red wine
• ½ liter vegetable stock
• ½ liter port wine
• 2 tbsp tomato paste
• 500 g Brussels sprouts
• 50 g bacon
• 20 g butter
• salt and pepper
• n. B. sugar
• 18 rolls from the day before
• 3 eggs
• 300 ml milk
• 1 onion(s)
• 100 g bacon, lean
• 1 bunch of parsley
• salt and pepper
• nutmeg

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 45 minutes

from the show “The Perfect Dinner” on VOX from 20.02.2025

Season the pork cheeks with salt and pepper and sear them in a little oil in a roasting pan. Add the roughly diced vegetables, onions, and herbs. Stir in the tomato paste and roast briefly. Deglaze with red wine, port wine, and vegetable stock. Cover the roasting pan and braise the cheeks in the oven at 150°C for about three hours. Then remove the meat from the stock and pass the liquid through a sieve. Either reduce the sauce or thicken it with a little starch. Return the cheeks to the sauce and keep warm. Trim the Brussels sprouts and pick off the individual leaves. Wash the leaves thoroughly. In a pan, melt the butter and diced bacon until lightly browned. Add the Brussels sprouts and fry for a few minutes over medium heat. Season with salt and pepper. If the Brussels sprouts are too bitter, stir in a little sugar. For the napkin dumplings, cut the bread rolls into small cubes. Finely chop the onion and parsley. Fry the bacon in a pan, then add the onions and sauté until translucent. Pour in the milk, bring to a boil, and season with salt, pepper, and nutmeg. Pour the hot milk over the bread cubes. Add the parsley and eggs. Mix everything well and season to taste. Divide the dumpling dough into three equal portions and wrap each in cling film and aluminum foil. Steam in a steamer at 100°C and steam level 3 for about one hour. Unwrap the dumplings and slice before serving. Christoph prepared this recipe as a main course on the show “The Perfect Dinner” – Day 4 in Saarland, on Thursday, February 20, 2025.