pork cheeks in the normandy style
rosemary
bay leaf
garlic
onions
sweet apples
sweet cider
chicken stock
The preparation of pork cheeks on the barbecue is a
summer version of the traditional stew in which the
cheeks normally end up.
The result is that the meat has a slightly firmer
consistency. There is more 'bite' to it, but it still remains
juicy enough thanks to the long cooking time in a mix of
cider and stock.
Marinade. Make a marinade of olive oil with calvados, a few
tablespoons of liquid honey, the juice of a lemon, sprigs of
thyme and rosemary, bay leaf, pressed garlic. Put the pork
cheeks in the marinade for at least one hour and preferably
longer.
Preparation. Cut a few onions into half-moons. Finely chop
half a bulb of peeled garlic cloves. Remove the core from a
couple of peeled sweet apples and divide them into segments.
Sprinkle them with lemon juice and set aside, covered.
Bring the barbecue up to temperature, with the charcoal along
the edge and a cold zone in the middle. Remove the cheeks
from the marinade and dry them with kitchen paper. Put a pan
on the barbecue above the cold zone and sear the meat on all
sides in a few tablespoons of olive oil.
Take another pan or put the seared cheeks away and degrease
the used pan. Spray with olive oil again and briefly fry the
onions with the garlic. Add the cheeks. Pour equal amounts of
sweet cider and chicken stock into the pan so that the meat
has enough moisture.
Close the lid and leave to simmer for an hour on a low heat.
Pour in cider and stock regularly, so that the cheeks do not dry
out. Turn them over in the pan now and then. Now add the
apple pieces and leave to simmer for another half an hour.
Check whether the meat is tender. Ready to serve.
pork cheeks in the
normandy style
The preparation of pork cheeks on the
barbecue is a summer version of the
traditional stew in which the cheeks
normally end up.
The result is that the meat has a slightly
firmer consistency. There is more 'bite' to it,
but it still remains juicy enough thanks to
the long cooking time in a mix of cider and
stock.
Marinade. Make a marinade of olive oil with
calvados, a few tablespoons of liquid honey, the
juice of a lemon, sprigs of thyme and rosemary,
bay leaf, pressed garlic. Put the pork cheeks in
the marinade for at least one hour and
preferably longer.
Preparation. Cut a few onions into half-moons.
Finely chop half a bulb of peeled garlic cloves.
Remove the core from a couple of peeled
sweet apples and divide them into segments.
Sprinkle them with lemon juice and set aside,
covered.
Bring the barbecue up to temperature, with the
charcoal along the edge and a cold zone in the
middle. Remove the cheeks from the marinade
and dry them with kitchen paper. Put a pan on
the barbecue above the cold zone and sear the
meat on all sides in a few tablespoons of olive
oil.
Take another pan or put the seared cheeks
away and degrease the used pan. Spray with
olive oil again and briefly fry the onions with the
garlic. Add the cheeks. Pour equal amounts of
sweet cider and chicken stock into the pan so
that the meat has enough moisture.
Close the lid and leave to simmer for an hour
on a low heat. Pour in cider and stock regularly,
so that the cheeks do not dry out. Turn them
over in the pan now and then. Now add the
apple pieces and leave to simmer for another
half an hour. Check whether the meat is tender.
Ready to serve.
rosemary
bay leaf
garlic
onions
sweet apples
sweet cider
chicken stock
