Braised Pork Cheeks with Trollinger Sauce and Glazed Carrots (Uwe and Iris)

Cut the onions, carrots and celeriac into approx. 1 cm cubes and fry them in the clarified butter and oil in the casserole. Add the leek cut into approx. 1 cm thick rings and fry for approx. 2 minutes. Then add the tomato paste and roast everything over a low heat for a few minutes.

Add the port wine, let it reduce, then add the red wine twice and let it boil down again and again. Add the broth, the garlic cloves and the bay leaf and thyme sprigs and bring to the boil. Then add the pork cheeks and simmer for about 1 hour over low heat with the lid closed.

Remove the pork cheeks and keep warm. Strain the sauce through a fine sieve, reduce to the desired consistency and season with salt and pepper.

Clean the carrots and cut into 2-3mm thick slices. Let the honey become liquid in a saucepan, add the carrot slices and cook until al dente. At the end add a little butter and coriander seeds. Sprinkle with finely chopped parsley before serving.