Dust the pork cheeks with plain flour and fry them in
olive oil until the pieces are nicely seared. Spoon them
into a cast iron casserole.
Cut the onion, leek and celery in brunoise and sauté this
mixture in a few tablespoons of olive oil. Add a few
cloves of crushed garlic. Add this preparation to the
cheeks in the casserole.
pork cheeks with mustard cream sauce
Add white veal stock and white wine in equal amounts. The
meat must be submerged. Season with a few leaves of bay
leaves, fresh thyme and dried parsley.
Let this stew simmer for two hours on low heat with the lid
closed. Check if the cheeks are cooked. If so, scoop them out
of the jar and keep covered warm.
Strain and save the cooking liquid. Bring to a boil and reduce
to 2/3. Add cream to your taste and also grain mustard.
Reduce, add a dash of meat extract and thicken the sauce if
desired.
On the dinner plate. Three pork cheeks per person, with
sauce on top and accompanied by seasonal vegetables of
your choice and a potato preparation such as croquettes.
Finish with chopped chives.
thyme
dried parsley
white veal stock
white wine
cream
meat extract
grain mustard
pepper and salt
chives
pork cheeks
olive oil
plain flour
leek
celery
onion
garlic
Dust the pork cheeks with plain flour and fry
them in olive oil until the pieces are nicely
seared. Spoon them into a cast iron casserole.
Cut the onion, leek and celery in brunoise and
sauté this mixture in a few tablespoons of olive
oil. Add a few cloves of crushed garlic. Add this
preparation to the cheeks in the casserole.
pork cheeks
with mustard
cream sauce
Add white veal stock and white wine in equal
amounts. The meat must be submerged.
Season with a few leaves of bay leaves, fresh
thyme and dried parsley.
Let this stew simmer for two hours on low heat
with the lid closed. Check if the cheeks are
cooked. If so, scoop them out of the jar and
keep covered warm.
Strain and save the cooking liquid. Bring to a
boil and reduce to 2/3. Add cream to your
taste and also grain mustard. Reduce, add a
dash of meat extract and thicken the sauce if
desired.
On the dinner plate. Three pork cheeks per
person, with sauce on top and accompanied
by seasonal vegetables of your choice and a
potato preparation such as croquettes. Finish
with chopped chives.
thyme
dried parsley
white veal stock
white wine
cream
meat extract
grain mustard
pepper and salt
chives
pork cheeks
olive oil
plain flour
leek
celery
onion
garlic
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
