NeriZs. Pork Cheeks

Ingredients for 4 servings:

• 800 g pork cheek(s), prepared by the butcher
• salt and pepper
• 1 m.-sized onion(s)
• 2 large carrots
• 2 parsley roots
• 2 tbsp olive oil
• 3 stalks of thyme
• 1 tbsp flour
• 1 tbsp tomato paste
• 200 ml dry white wine (e.g. Riesling)
• 350 ml stock (pork stock), prepared from 1 kg pork bones

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

German cuisine reinterpreted – main course

Cut the vegetables into large pieces. Preheat the oven to 160 degrees Celsius (fan). Season the meat with salt and pepper and sear all over in hot oil in a large roasting pan, remove from the oven and set aside. Add the vegetables and thyme to the pot and roast lightly. Dust with flour and add the tomato paste. Return the meat to the pot and stir everything together. Deglaze with the white wine and bring to a boil. Pour in the stock, cover and simmer in the oven for about 50 to 60 minutes. Then remove the lid and return the uncovered roasting pan to the oven for another 15 to 20 minutes to allow the liquid to reduce slightly. Remove the pork cheeks and let cool slightly. Strain the meat juices, reducing if necessary. Remove any remaining fat and tendons from the meat and serve with the sauce. Serve with vegetable ravioli (recipe in my profile) and leeks tossed in butter. The dish can be varied with different seasonal vegetables.