Braised cheeks of Iberico pork

Ingredients for 2 servings:

• 4 pork cheeks, lean cheeks from Iberico pork
• 1 tbsp peanut oil
• 1 m.-sized carrot(s)
• 1 m.-sized onion(s)
• 1 slice(s) celeriac, approx. 1.5 cm, roughly diced
• 2 cloves garlic, roughly diced
• 1 sprig(s) of thyme
• 1 tbsp porcini mushrooms, dried, other mushrooms will also work and fresh ones if necessary, but I would avoid them completely
• 3 allspice berries
• 3 juniper berries
• 1 carnation(s)
• 1 bay leaf
• 1 pinch of vanilla, ground
• ½ tsp fenugreek, ground
• 1 tsp brown sugar
• 1 tsp, heaped tomato paste
• Salt
• Pepper, freshly ground
• 1 tsp, heaped flour
• 100 ml red wine
• 50 ml port wine
• possibly water, possibly also broth, but it is not really necessary and if so, then please no ready-made product

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

buttery soft from the pressure cooker

Brown the pork cheeks well on all sides in hot fat, ideally directly in a pressure cooker (2.5-3.5 l). Depending on the number, you can do this in two batches; they should all touch the bottom and be free from the surface. Then set the cheeks aside on a plate and season well with salt and pepper on all sides. Reduce the heat slightly and sauté the vegetables, from carrots to celeriac, in the frying fat, stirring constantly until browned. After a few minutes, add the spices, from garlic to sugar, and sauté briefly while stirring. Make some space in the center of the pot and briefly fry the tomato paste there. Season the vegetables with salt and pepper and dust with flour. Stir for another minute, then slowly pour in the red wine and port wine from the sides. Arrange the cheeks on top of the vegetables; this time they can be close together or even on top of each other. If necessary, add enough liquid to cover them halfway. Bring to a boil, cover, and simmer on the pressure cooker’s highest setting for 25-30 minutes. Release the steam from the pot, remove the cheeks, and keep warm in aluminum foil. Pour the sauce through a sieve into a small saucepan and lightly strain in a little more vegetables to thicken, if needed. Bring to a boil or reduce slightly, and season to taste. The cheeks are now ready to serve. They should be easy to cut into pieces with a spoon and desperately need a side dish that can absorb the sauce well.