Mini quiches with goat cheese, walnuts, and bacon
Preparation time 30-min
Pork cheeks with cherry beer and Meli honey cake
Ingredients
-
g
pork cheeks
(trimmed) - cl cherry beer
- slice of Meli honey cake slices of Meli honey cake
- tbsp mustard
- garlic clove garlic cloves
- onion onions
- butter
- sprig of thyme sprigs of thyme
- bay leave bay leaves
- clove cloves
- salt
- pepper
Instructions
-
Step 1
Preheat the oven to 170°C.
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Step 2
Chop the onions and crush the garlic.
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Step 3
Put a large stew pot on a medium heat and melt a knob of butter in it.
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Step 4
Sauté the onion along with the garlic.
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Step 5
Cut the pork cheeks into two equal pieces.
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Step 6
Put a second pot on a medium heat and melt a knob of butter in it again.
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Step 7
Fry the pork cheek pieces until golden brown and season with salt and pepper.
Note: only the outside should be colored, so the meat does not need to be cooked. -
Step 8
Spoon the pork cheek pieces into the other pot. Pour out the fat from the pot you seared the meat in and put back on a medium heat.
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Step 9
Pour the cherry beer over the bottom of the pot, allow to heat up and stir to loosen the cooking residue.
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Step 10
Pour the mixture to the onion and pork cheeks, add the cloves, and make a bouquet garni of the thyme and bay leaf. Add to the stew.
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Step 11
Spread a thick layer of mustard on the Meli honey cake and place them mustard-side down on the meat in the stew.
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Step 12
Cook the pork cheeks for 1.30 to 2 hrs in the oven. Don't forget to remove the bouquet garni from the stew pot.
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TIP
Serve this deliciously tender meat with fresh chips and a fresh salad! Success guaranteed!
