Braised pork cheeks from the Roman pot

Ingredients for 4 servings:

• 4 pieces of pork cheek(s) approx. 500g, cleaned
• 1 tbsp sweet paprika powder, preferably Hungarian
• 1 tbsp caraway seeds, whole or ground
• salt and pepper
• 50 g bacon, fat, smoked, finely diced
• 1 onion(s), cut into wedges
• 1 tbsp sugar
• 3 cloves garlic, finely chopped or grated
• 125 ml broth
• 125 ml beer, preferably dark
• 1 tbsp balsamic vinegar, old

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pork cheeks, pork cheeks or pork cheeks, it doesn’t matter, it’s all one dish

Rub the pork cheeks liberally with paprika, caraway, salt, and pepper. Fry the bacon in a heavy, thick-bottomed pot. Brown the onion over low heat, add the sugar, and increase the heat to higher until light brown. Brown the cheeks on all sides, adding the garlic. Place the pork cheeks in the watered Roman pot, cover, and roast at 180°C for about 45 minutes. Pour in the broth and braise for another 45 minutes. Turn the pork cheeks over and add half of the beer. After another 20 minutes, add the remaining beer and roast the cheeks uncovered for about 20 minutes. Season with balsamic vinegar. Let rest slightly with the oven door open before serving. Serve with mashed potatoes and cucumber salad.