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Piglet cheek à la Didi

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Ingredients for 6 servings:

  • 1 ½ kg pork cheeks (young pig cheeks or suckling pig cheeks)
  • 40 g clarified butter
  • n. B. Flour
  • salt and pepper
  • 700 ml meat broth (pork broth)
  • 700 ml red wine
  • Sauce thickener, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 15 minutes; Total time approx. 3 hours 45 minutes

Young pig cheeks

Trim the pork cheeks, removing any tendons and fat. Coat the trimmed cheeks in flour, pat dry, and season with salt and pepper. Melt the clarified butter in a serving pan or casserole dish and sear the cheeks on all sides. Deglaze with the stock and top up with red wine. Simmer over low heat for about 3 hours. Thicken with a sauce thickener, if desired, season with salt and pepper, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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