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Pork cheeks with morel cream sauce

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Ingredients for 3 servings:

  • 6 pork cheeks
  • 2 m.-sized onion(s)
  • 20 g morels, dried
  • ½ liter vegetable broth
  • 1 cup sour cream, 200 g
  • some saffron threads
  • 1 tbsp coconut oil
  • 1 tsp fish sauce
  • n. B. Salt and pepper, black, ground
  • e.g. potato starch

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Rinse the morels according to the package instructions, then chop finely. Finely dice the onions. Heat the coconut oil in a pressure cooker and fry the cheeks, seasoned with salt and pepper, all over. Remove the cheeks and sauté the onions and morels in the oil. Add the cheeks and vegetable stock and pressure cook the cheeks for about 40 minutes. Remove the cheeks and keep warm. Add the sour cream, saffron, and fish sauce to the sauce and bring to a boil briefly. Season to taste and thicken with potato starch, if desired.

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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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