Just like beef cheek, pork cheeks are a delight!
Left aside by non-connoisseurs, it is nevertheless a choice piece, very melting and inexpensive.
They are traditionally cooked with lentils, but simmered in a casserole, served with a good mashed potato, it's a treat.
It is a piece that requires long and gentle cooking, but happiness is at the end of your patience, with tender and delicate meat.
Traditionally cooked in red wine, this time I decided to cook them in beer. A true grandmother's dish!
My son-in-law running a brewery, I turned to a blond beer from his production.
1 - Ingrédients pour 4 personnes :
8 pork cheeks
1 large onion
250g smoked bacon
1 tablespoon of honey
1 sprig of thyme, 1 bay leaf
33 cl of beer
1 tablespoon of oil, 25 g of butter
salt and pepper
2 - Préparation :
Trim the meat, ie remove the fatty parts using a sharp knife.
Melt the butter in the spoonful of oil, then brown the pork cheeks on all sides.
Take the meat out of the pot, set aside.
Fry the bacon and the diced onion in the same pan. Let it brown, then add the honey and put the meat back.
Pour in the beer, salt lightly, pepper.
Cover and simmer over low heat for 2 hours, watching the liquid level. Adjust with a little water if necessary.
When the meat is tender, stop cooking.
Serve with mashed potatoes, or fresh pasta.
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