Pork cheeks with shiitake mushrooms and black morels

Ingredients for 4 servings:

• 1 kg pork cheeks
• 1 tbsp coconut oil
• 40 g shiitake mushroom(s), dried
• 40 g morels, black, dried
• 200 g mushrooms
• 3 m.-sized onion(s)
• 3 cloves garlic
• 400 ml coconut milk
• 250 ml sake
• 1 tbsp fish sauce
• 3 tbsp soy sauce
• 1 tbsp five-spice powder
• 1 tsp, heaped raw cane sugar
• 1 cinnamon stick(s)
• e.g. vegetable broth
• e.g. locust bean gum, for thickening
• 1 bunch of spring onions

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

cooked in a pressure cooker

Soak the mushrooms overnight. Then discard the water. Roughly chop the onions and mushrooms and finely slice the garlic. Heat the coconut oil in a pressure cooker and sear the cheeks on all sides. Remove the cheeks. Sauté the onions and garlic. Then add the mushrooms. Deglaze with sake and coconut milk. Now add the fish sauce, soy sauce, 5 spice powder, sugar, cinnamon stick, and the cheeks. Top up with vegetable stock. The cheeks must be covered. Bring to a boil, cover, and pressure cook for 30 minutes. Thicken if desired. Finely slice the spring onions and sprinkle over the top before serving.