John Myers
Pork Cheeks with Lukewarm Potato Salad and Bacon
The perfect pork cheeks with lukewarm potato salad and bacon recipe with a picture and simple step-by-step instructions.
Ingredients for 1st preparation
- 8 piece Pork cheeks well sinewed and defatted
- 50 g Nitrite curing salt
- 1 liter Water
- 1 pinch Sugar
- 0,5 tsp Caraway seeds
- 6 Coriander grains
- 1 Bay leaf
- 2 Juniper berries
- 2 Garlic cloves
- 2 Discs Fresh ginger
- 2 Discs Lime zest
Ingredients for 2nd preparation
- 0,75 liter Broth
- 1 Medium sized 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 Discs Bacon
- 6 Pickled cucumbers pickled. drained
- Pickled cucumber stock
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
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