Beer Braised Pork Cheeks

Beer Braised Pork Cheeks

Pork Cheeks Recipe

"Beer Braised Pork Cheeks, Creamed Carrots and Crispy Potatoes."

• 
  

  Pork cheeks

  
  


• 12 pork cheeks ¹


• 330 ml of your favorite beer (not lager)


• 1 large onion, diced


• 3 carrots, diced


• 1 garlic bulb, halved


• 2 apples, quartered

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  To cook the pork cheeks

  
  


• 150 ml of rapeseed oil


• 1 sprig of sage


• 2 fresh bay leaves


• 2 lt. chicken stock


• 1 lt. of veal stock, brown

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  Creamed carrots

  
  


• 150 g of shallots, peeled, finely sliced


• 1.5 kg carrots, peeled, finely sliced


• 1000 ml of chicken stock


• 65 g of unsalted butter


• salt


• ground white pepper

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  Onions and Potatoes

  
  


• 12 button onions, peeled


• 500 g of roasting potatoes, diced into 2 cm cubes


• rapeseed oil


• salt


• pepper

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  To garnish

  
  


• 1 tbsp of chives, chopped

• Begin by marinating the pork cheeks.


• Combine the onion, carrot, garlic, apple and beer in a large resealable container.


• Add the pork cheeks, seal the container and place in the fridge to marinate overnight


• Once ready, strain off and reserve the marinade, keeping the liquid and apple quarters in 1 bowl and the vegetables in another.


• Place a shallow, heavy-based saucepan over a high heat and add the rapeseed oil.


• Once hot, seal the marinated pork cheeks until lightly golden brown all over


• Remove the cheeks from the pan and place in a colander over a bowl to drain off any excess oil.


• Add the reserved vegetables to the same pan and cook until golden brown.


• Add the sage and bay, followed by the reserved marinade and apple quarters.


• Bring to the boil, lower to a simmer and reduce by three quarters.


• Place the browned cheeks into a clean pan, then pour in the reduced liquid


• Pour in the chicken and brown veal stock, then place the pan over a medium heat.


• Bring to the boil, then reduce to a gentle simmer for 2 1/2 - 3 hours


• Meanwhile, place a heavy-based saucepan over a medium heat and add the butter.


• Once melted and foaming, add the sliced shallots and sweat for 2-3 minutes.


• Add the sliced carrots and continue to sweat for a further 4-5 minutes


• Add the chicken stock, bring to the boil, then reduce the heat and simmer for 15–20 minutes until the carrots are cooked through


• Strain and reserve the cooking liquor.


• Transfer the cooked carrots and shallots to a blender, adding a dash of the reserved liquor, and blitz to form a smooth, thick purée.


• Pass through a fine sieve and season to taste with salt and white pepper.


• Return to a clean pan to reheat later


• Once the pork cheeks are tender to the touch, remove from the stock and set aside in a shallow tray to cool


• Pass the cooking liquor through a fine sieve into a thick-bottomed saucepan and return to the stove.


• Bring to the boil, lower the heat to a gentle simmer and reduce to a gravy-like consistency.


• Keep warm until required.


• While the sauce is reducing, blanch the peeled button onions in boiling water for 2 minutes.


• Remove and refresh in iced water.  Once cool, cut in half and set aside


• Add the diced potatoes to a saucepan of cold lightly salted water, bring to the boil for 1 minute and remove from the heat.


• Strain immediately and set aside


• To finish the potatoes and onions, place a large frying pan over a high heat and add a good dash of rapeseed oil.


• Once hot, add the onions and potatoes and sauté until golden.


• Season with a little salt and pepper and set aside in a warm place


• Once ready to serve, reheat the pork cheeks in the gravy and gently reheat the creamed carrots.


• Place 3 pork cheeks onto each plate, followed by the hot potatoes, onions and purée.


• Garnish with some chopped chives and serve immediately

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