Can you also make pork cheeks with brown beer and potato puree with other meat?

Yes, you can also make this dish with beef or lamb instead of pork cheeks for a different taste and texture.

Can you make and store pork cheeks with brown beer and potato puree in advance?

Yes, you can make this dish in advance and store in the fridge. Store the pork cheeks and sauce separately and warm them up again before you serve it. Make the potato puree just before you serve the dish for the best taste and texture.

Pork cheeks with brown beer and potato puree

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Easy

A tasty stew with pork cheeks as soft as butter, a rich sauce and winter roots on a bed of mashed potatoes.

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Ingredients

What do you need?

Quantity: 4P

1 Klont butter
1 tbsp of rapeseed oil
Pepper and salt
16 pieces of pork cheeks +/- 800g
500 g carrots
1 sweet onion
Thyme/ bay leaf
75 CL Brown Table beer or Trappist at room temperature
1 tbsp pear syrup
1 tbsp tomato concentrate
200 ml of brown stock

A bowl of flour to wallow the pork cheeks
Mashed potatoes to serve (recipe)
Chopped parsley as finish

Preparation method

How do you make this?

Let butter and oil foam in a cast iron stew.

Season the cheeks well with salt and pepper, pull them through the flour and place them next to each other in the pot, color them around nicely, remove from the bowl, keep aside and now add the finely chopped onion, let it rely nicely.

Add the tomato concentrate and let it fry for a while, extinguish with the beer, add thyme bay leaf and pear syrup, mix for a moment, add pork cheeks, season with salt and pepper and let it simmer for minus 1 hour until they are super soft.

Peel and cut the carrots into slices, add them for 20 minutes before the cooking time is over.

Serve with potato puree.

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