John Myers
Pork Cheeks …
The perfect pork cheeks … recipe with a picture and simple step-by-step instructions.
- 1 kg Pork cheeks
- 25 g Biskin for frying
- 1 tablespoon Ham cubes
- 1 tablespoon Oil
- 1 bunch Soup vegetables
- 1 Diced onion
- 1 tablespoon Tomato paste
- 0,5 Solo garlic chopped
- 300 ml Dark beer – e.g. Guinnes
- 300 ml Meatsoup
- 1,5 teaspoon Caraway seeds
- 0,5 teaspoon Seasoned pepper
- 0,5 teaspoon Salt
- 0,5 teaspoon Dried rosemary
- 0,5 teaspoon Dried thyme
- Mixed cornstarch
- Rinse the pork cheeks with cold water and pat dry again, then parry clean. Sprinkle with pepper and coat one side with hot mustard. Cut the prepared soup vegetables into large pieces. Preheat a casserole on a low flame.
- Heat the biscuit in a large pan and fry the pork cheeks in it to an appetizingly brown color, gradually adding the diced ham and frying them as well, then pour the entire contents of the pan into the casserole.
- Put a little oil in the pan and roast the soup vegetables with the onions in them – and when everything has turned a nice color, briefly roast the tomato paste with the garlic. Deglaze with the beer and use it to simmer the roasting ingredients in the pan, then pour everything into the cheeks.
- Pour in a little more meat stock, because the meat should be almost completely covered. Add the spices and gently cook the meat covered over a mild heat for about 120 minutes.
- Lift out the pork cheeks and keep covered and warm. Slightly bind the braised liquid with cornstarch and season again to taste. Put the cheeks back in the sauce, let them steep for a few more minutes and serve with dumplings with vegetables to taste.
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