Braised pork cheek
A perfect recipe in winter with a very tasty, juicy and super tender piece: pork cheek. Do you like pork stir-fry? You will love this offal braised in amber beer, honey... with smoked Vosges bacon.
" Everything is beautiful. You have to talk about a pig like a flower. » Jules Renard
This porky dish is a poem that you taste with a few gourmet friends or with family on Sundays. It requires little work and gives the cook time to chat with his guests before serving his dish generously accompanied by oven-roasted potatoes, fresh egg pasta or fried red cabbage with bacon and apples.
Ingredients
For 4 people
- 1 kg of pork cheeks (or count 2 nice cheeks per person)
- 4 tablespoons of honey
- 75 cl of dark beer
- 2 large onions
- 2 slices of smoked bacon cut into large pieces (around 250g)
- Salt, pepper, curry
- Butter , oil
Preparation and cooking
1. Slice the onions into strips. Cut the bacon slices into large pieces of bacon.
2. Start by browning the pork cheeks in a casserole dish or saucepan over high heat in oil and butter.
4. Reserve the pork cheeks in a side dish.
5. In the casserole or saucepan, add the bacon cut into large pieces and the onions cut into strips. Let everything brown then add the honey. Sprinkle the onions and bacon with the beer, preferably amber.
6. Add the meat seared over high heat and already reserved and let the dish simmer covered over very low heat for 2 hours.
7. At the end of cooking, remove the lid and add a spoonful of starch or cornstarch to thicken the sauce.
8. Add pepper and salt as needed and to your liking before serving. A pinch of curry will also be welcome!
Accompaniments
Fresh egg pasta, oven-roasted potatoes, a nice pan-fried red cabbage with bacon and apples.
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