John Myers
Ingredients for 2 servings:
- 4 pork cheeks from Duroc pork
- 4 mushrooms
- 1 spring onion(s)
- Clarified butter
- broth
- 4 Jerusalem artichokes
- 2 large potatoes
- 125 ml cream
- salt and pepper
- nutmeg
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 40 minutes
First, trim the pork cheeks and then sear them on both sides in hot clarified butter. In the same pan, fry the diced mushrooms and the sliced spring onion, then deglaze with a little stock to loosen the browned meat. Place the onion and mushroom mixture with the liquid in a roasting bag and place the pork cheeks on top. Seal the roasting bag and make a small slit in the top to allow the air to escape. Now cook everything in the oven at 160°C (convection oven) for 45 minutes, then season to taste. Salt and pepper are enough for us, as Duroc meat has a wonderful, distinctive flavor. You can then conjure up a delicious sauce from the vegetable mixture. For the mash, peel the potatoes and Jerusalem artichoke tubers and cook them together for about 20 minutes, until tender. Then add about 125 ml of cream, mash the whole thing, and season with salt, pepper, and nutmeg.
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