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Pork cheeks in horseradish sauce

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Ingredients for 2 servings:

  • 600 g pork cheeks
  • 50 g butter
  • 2 onions
  • 1 tbsp salt
  • 1 tsp chili flakes
  • 300 ml broth
  • 150 g sour cream
  • 50 ml white wine
  • 200 g horseradish
  • 1 garlic clove(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 45 minutes

Melt the butter in a roasting pan, add salt and chili. Briefly brown the pork cheeks all over, then remove. Add the sliced ​​onions and fry until translucent. Deglaze with the stock, add the garlic, and half of the horseradish (approximately 100g). Bring back to a boil, add the cheeks, and place the roasting pan in the oven with the lid closed for 2 hours at 150°C. After about an hour, add the white wine, turning the cheeks halfway through. After the 2 hours in the oven, return the roasting pan to the stovetop briefly and stir in the sour cream and the remaining horseradish (100g). Potato dumplings or bread go best with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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