John Myers
Pork Cheeks …
The perfect pork cheeks … recipe with a picture and simple step-by-step instructions.
- Pork genas I kg
- 25 g Biskin ad sartagines
- 1 tablespoon Ham cubes
- I tablespoon oleum
- I fasciculum IUS legumina
- I Diced cepa
- II tablespoon Nullam crustulum
- 0,5 Solo garlic chopped
- 300 ml Dark beer – e.g. Guinnes
- 300 ml Meatsoup
- I teaspoon Caraway
- 0,5 piper conditum teaspoon
- I teaspoon Salis
- I teaspoon roris marini
- I teaspoon thymum siccatum
- Mixta cornstarch
- Suilla genas eluo aqua frigida et pat rursus arida, deinde eluito munda. Piper asperge et tunicam unam partem cum sinapi calido. Praeparatum olus incidere in magnas partes pulmenti. Submissa thunni flamma preheat.
- Biscoctum in magna sartagine calefacies et in eo genas porcinas ad lepide admodum brunnea friges, paulatim aleam aleam addens et eas pariter torrefacies, deinde omnia in thuribulum infundes.
- Put a little oil in the pan and roast the soup vegetables with the onions in them – and when everything has turned a nice color, briefly roast the tomato paste with the garlic. Deglaze with the beer and use it to simmer the roasting ingredients in the pan, then pour everything into the cheeks.
- Aliquanto carnibus infunde truncum, quia cibus fere totus debet. Adde aromata et carnes suaviter coque tectas calore leni calore circiter 120 minutae.
- Suillas genas leva, et opertum et calidum serva. Liquorem assus leviter stringito cum cornstarcho, et iterum ad gustandum condito. Retro genas in liquamine pones, paucis plus momentis arduis, et dumplings leguminibus inserviant gustui.
