John Myers
Butter-tender Pork Cheeks in Dark Beer Sauce
The perfect butter-tender pork cheeks in dark beer sauce recipe with a picture and simple step-by-step instructions.
- 1 kg Pork cheeks
- 1 tbsp Mustard
- 100 g Bacon cubes
- 100 g Seasoned salt from my KB
- 100 g Garlic pepper from my KB
- 2 tbsp Clarified butter
- 1 packet Soup vegetables
- 1 size Onion
- 1 Clove of garlic
- 300 g Mushrooms brown
- 1 tbsp Tomato paste
- 1 bottle Beer dark
- 300 ml Vegetable broth
- 2 Bay leaves
- 4 Juniper berries
- 4 Allspice grains
- 1 tsp Coriander
- 1 tsp Colorful peppercorns
- 1 tsp Yellow mustard seeds
- 1 tsp Caraway seed
- 1 small Mace
- 2 tbsp Rocked mushrooms
- 2 tbsp Food starch
- 4 tbsp Water
- 100 ml Cream
- 100 ml Telly cherry pepper
Preheat the oven to 180 degrees / convection!
- Marinate the pork cheeks with mustard, seasoned salt, garlic pepper and pepper! Then peel the soup vegetables, onion and garlic, dice finely. Clean and quarter the mushrooms.
- Heat the butter lard in a roaster and sear the cheeks on all sides. Remove from the roaster and fry the diced vegetables and bacon in it, then add tomato paste and deglaze with beer and bring to the boil briefly. Then add the broth and spices and herbs! Now add the cheeks, dried mushrooms and mushrooms! Put the lid on and stew in the oven for 2 hours!
- Prepare side dishes in the meantime! We have homemade spelled spaetzle (extra thick) as we like them and salad with watercress! Spelled spaetzle
- Now fish the cheeks and mushrooms out of the sauce and press the sauce through a sieve. Then mix cornstarch with water and stir into the sauce, bring to the boil briefly and season with cream and pepper. Put the cheeks and mushrooms back into the sauce and serve with the desired side dish!
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