John Myers
Contents
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Ingredients
Ingredients for 1st preparation
- 8 Pork cheeks well sinewed and defatted
- 50 g Nitrite curing salt
- 1 L Water
- 1 pinch Sugar
- 0,5 tsp Caraway seeds
- 6 Coriander grains
- 1 Bay leaf
- 2 Juniper berries
- 2 Garlic cloves
- 2 slices Fresh ginger
- 2 slices Lime zest
Ingredients for 2nd preparation
- 0,75 L Broth
- 1 Medium carrot
- 150 g Fresh celery
- 1 Fresh onion
- 1 Bay leaf
- 1 Cloves
- 2 Allspice grains
Ingredients for completion
- 250 g Bread flour
- 2 Free range eggs
- 1 tbsp Whipped cream
- 50 g Sifted flour
- Salt and pepper
- 100 ml Oil for frying
potato salad
- 600 g Red potatoes
- 1 Onions
- 100 g Diced bacon
- Salt and pepper
- 1 pinch Ground caraway
- Broth
- 3 tbsp Corn oil
- 2 tbsp White wine vinegar
- 4 slices Bacon
- 6 Pickled cucumbers pickled. drained
- Pickled cucumber stock
Instructions
1.Vorbereitung
- add the salt and sugar to the water - cut the garlic in half - press the juniper berries with the flat side of the knife - everything with the spices as indicated above - bring the lime and ginger slices to the boil with the water once - let them cool - then pork cheeks approx 12-15 hours. insert (or overnight)
2.Vorbereitung
- Put the stock in a saucepan and put the rinsed pork cheeks - clean - cut celery and carrot into pieces - peel the onion with bay leaf and cloves - add everything with the allspice grains to the broth - let it simmer over low heat - about 1 hour. - let cool in the sud -
potato salad
- Wash the potatoes and cook them in salted water not too soft - pour them off - rinse with cold water - peel them immediately - let the steam off - cut the cucumber into slices - except for 1- cut into slices that are not too thin - dice the onion finely -
- warm 1/4 l of the boiling stock and put it in a blender jar - add vinegar - if necessary season with pepper and salt and caraway from the mill - mix 1 boiled potato into the stock - this will make the salad dressing nice and sloppy - season with cucumber stock to taste
- Fry the ham cubes with a little oil - add the two-bellied cubes and fry them until translucent - pour the seasoned boiling sauce over the potato slices and fold in - cucumbers can be a little liquid - the potatoes soak up the liquid - finally the bacon and onion mixture with the oil is warm in give the salad -
Pork cheeks
- Remove the cheeks from the broth and pat dry with kitchen crepe - beat the eggs a little pepper and flour - cut the cheeks into about 1 cm slices - first turn the cheeks in the egg mixture then in breadcrumbs - bread - fry in oil until golden yellow
- Fry the bacon until crispy - arrange - place pork cheeks on potato salad on top and add cucumber strips marinated in mustard - enjoy your meal!
- ps. : that seems to be very time-consuming, but you can prepare everything well - e.g. Friday: brine - chill - let it steep overnight - saturday: cook the cheeks in the broth and put them back in the cold - sunday: only make potato salt and the Bread and fry the cheeks - marinate the cucumber strips at the same time
- The calories are incorrect as not all ingredients are listed in the database
Nutrition
Serving: 100gCalories: 92kcalCarbohydrates: 10.7gProtein: 3.6gFat: 3.7g
