John Myers
Braised Suckling Pig Cheeks with Spiced Pears and Peppers
The perfect braised suckling pig cheeks with spiced pears and peppers recipe with a picture and simple step-by-step instructions.
- 500 g Suckling pig cheeks, cleanly cleaned
- 120 g Chopped onions
- 100 g Diced carrots
- 125 g Celery cubes
- 1 Pc. Chopped garlic
- 1 Pc. Yellow peppers, pitted and quartered
- 1 Pc. Red peppers, pitted and quartered
- Extra virgin olive oil
- Apple Cider Vinegar
- 75 ml Noilly Prat
- 75 ml Port white
- 200 ml Poultry stock
- 1 Pc. Pear fresh, peeled, pitted, cut into wedges
- 1 Tablespoon (level) Juniper berries
- 1 tbsp Yellow mustard seeds
- 250 ml White wine dry
- Salt
- 1 tsp Powdered sugar
- Black pepper from the mill
- 80 g Ice cold butter
- Fry the meat in 4 tablespoons of oil in batches. Take out. Season with salt and pepper. Simmer onions, garlic, carrots and celery in the frying fat for 6 minutes. If necessary, add 2 tablespoons of oil. Add powdered sugar and let caramelize while stirring. Deglaze with wormwood and port wine, let it boil down, fill up with poultry stock and stew covered at 160 degrees in the oven for about 80 – 90 minutes, turning the meat several times.
- In the meantime, grill the bell peppers under a grill for 5 – 6 minutes until the skin is black and blistered. Briefly quench with a dampened cloth. Peel the bell peppers and cut into strips. With 2 tablespoons. Mix the oil and a tablespoon of vinegar and season with salt and pepper. Keep warm.
- Coarsely crush the juniper and mustard seeds in a mortar. Bring the wine to the boil with the mixture, 4 tablespoons of vinegar and a pinch of salt. Let simmer for 30 minutes. Pass through a sieve. Add the pear wedges and cover and simmer gently for 3 minutes.
- Take the meat out of the pan and keep it warm in aluminum foil in the switched off oven. Pour the stock through a sieve. Squeeze out the vegetables firmly. Bring the sauce to the boil and let it reduce a little.
- Arrange the bell pepper vegetables with the pear wedges on a plate. Put the meat on top and top with the sauce. A side dish of your choice: potatoes, dumplings or noodles, etc.
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