Saute coarsely chopped onion, shallot and finely chopped
garlic in butter and put this preparation in a large casserole
with fresh thyme and bay leaves.
Dust the pork cheeks with flour, season with pepper and salt
and fry until golden brown on all sides in hot butter. Put them
in the casserole. Pour veal stock and brown beer, such as
Trappist or Abbey beer, over them and sprinkle them with
mustard. The meat should be completely submerged.
Leave to simmer without a lid for about 1 ½ hours until the
cheeks are cooked. Finish the sauce with honey and chopped
basil. Use sauce binder, only if absolutely necessary.
pork cheeks in brown beer
mustard
honey
basil
Optional in the winter
version:
cloves
juniper berries
blueberries
sugar
And then the winter version, as in the photo: omit the honey
and basil. Replace with cloves, juniper berries and a cooked
blueberry jelly.
Serve on seasonal vegetables, such as red cabbage with
apples and croquettes or fries.
Saute coarsely chopped onion, shallot and
finely chopped garlic in butter and put this
preparation in a large casserole with fresh
thyme and bay leaves.
Dust the pork cheeks with flour, season with
pepper and salt and fry until golden brown on
all sides in hot butter. Put them in the
casserole. Pour veal stock and brown beer,
such as Trappist or Abbey beer, over them and
sprinkle them with mustard. The meat should
be completely submerged.
Leave to simmer without a lid for about 1 ½
hours until the cheeks are cooked. Finish the
sauce with honey and chopped basil. Use
sauce binder, only if absolutely necessary.
pork cheeks
in brown beer
mustard
honey
basil
Optional in the winter
version:
cloves
juniper berries
blueberries
sugar
And then the winter version, as in the photo:
omit the honey and basil. Replace with cloves,
juniper berries and a cooked blueberry jelly.
Serve on seasonal vegetables, such as red
cabbage with apples and croquettes or fries.
