Pork cheeks in beer sauce

Ingredients for 4 servings:

• 800 g pork cheek(s)
• 300 g onion(s), roughly chopped
• ½ liter beer, dark (in Belgium, Trappist beer)
• 2 ½ dl veal stock
• 1 slice(s) bread(s) (wheat bread)
• 2 tbsp mustard, hot
• 2 tbsp butter
• Bouquet garni
• salt and pepper

Instructions

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

Flemish braised dish

Melt butter in a casserole dish and sauté the onions. Season the pork cheeks with salt and pepper in a pan and fry until golden brown on all sides. Add the meat to the onions in the casserole dish. Deglaze the pan with the beer and scrape up any stuck-on bits from the bottom of the pan. Pour the warm beer and veal stock over the meat, add the bouquet garni, and top with the slice of bread spread with mustard. Simmer over low heat for about 2 hours. Remove the meat from the pan and reduce the sauce a little further, if necessary.