Butter-tender braised pork cheeks

Ingredients for 4 servings:

• 6 pork cheeks
• 1 tsp beet syrup
• 1 tsp mustard, medium hot
• 2 tsp vinegar
• 1 bottle of beer, dark
• 1 large onion(s)
• 2 garlic cloves
• 3 tomatoes, peeled
• 2 tbsp oil
• 6 sprigs of thyme
• salt and pepper
• Sugar
• some cornstarch to bind, if necessary

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 2 hours; Total time approx. 5 hours 20 minutes

They melt in your mouth!

Mix the sugar beet syrup, mustard, vinegar, and 2 tablespoons of beer. Season the pork cheeks with salt and pepper, place them in a bowl, and pour the marinade over them. Marinate for 2-3 hours. Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit). Remove the cheeks from the marinade and pat dry. Brown them on all sides in a roasting pan in hot oil. Remove and set aside. Sauté the diced onion in the hot fat. Add the finely chopped garlic and deglaze with the remaining beer and marinade. Lightly chop the skinned tomatoes and add them with the thyme. Return the cheeks to the roasting pan and braise in the oven at 150 degrees Celsius (300 degrees Fahrenheit) for 1 hour, then reduce the temperature to 100 degrees Celsius (212 degrees Fahrenheit) and braise for another hour, until they are tender as butter. Thicken the sauce as desired and season with salt, pepper, and a pinch of sugar.