Pork cheeks with cherry beer and Meli honey cake
Ingredients
-
g
(trimmed) - cl
- tbsp
Instructions
Step 1
Preheat the oven to 170°C.
Step 2
Chop the onions and crush the garlic.
Step 3
Put a large stew pot on a medium heat and melt a knob of butter in it.
Step 4
Sauté the onion along with the garlic.
Step 5
Cut the pork cheeks into two equal pieces.
Step 6
Put a second pot on a medium heat and melt a knob of butter in it again.
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.
Step 9
Pour the cherry beer over the bottom of the pot, allow to heat up and stir to loosen the cooking residue.
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.
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.
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.
TIP
Serve this deliciously tender meat with fresh chips and a fresh salad! Success guaranteed!