Pork Cheeks Braised in Belgian Leffe Beer

🧂 Ingredients

• 12 pcs pcs pork cheeks

  (approx. 1 kg)
• 100 gr shallot diced
• 60 gr celery stalk diced
• 160 gr carrot diced
• 2 pcs crushed garlic cloves
• 2 btls Leffe blonde

  660ml
• 500 ml chicken stock
• 2 tbsp canola oil
• 800 gr sweet potato
• 100 gr butter
• milk
• 20 gr almond powder

  optional
• 8 slices pancetta
• 1 pc bay leaf

  thyme, cinnamon powder

Instructions

• 1 Remove the outer fat and nerves.
• 2 Heat the oil in a cocotte over a medium to high heat and sear the pork cheeks.
• 3 Add the diced vegetables, lower the heat and stir fry for 3-5 minutes.
• 4 Add the Leffe beer and the chicken stock with 1 bay leaf, 1 sprig of thyme and a
  pinch of cinnamon powder. Season with salt and pepper and bring to the boil.
• 5 Place the lid on the cocotte and simmer for 60-70 minutes or until the pork
  cheeks are cooked and tender.
• 6 Cook the peeled and diced sweet potato in boiling salted water until tender.
  Mash everything and stir in some boiled milk and the cold butter to obtain a
  creamy texture. Season to taste with salt, pepper and a pinch of cinnamon
  powder.
• 7 Pan fry the pancetta slices without fat until crispy.
• 8 Remove the cooked pork cheeks from the cocotte and strain the sauce into a small
  saucepan.
• 9 Bring the sauce to the boil, skim the ‘dirty’ particles, and reduce till
  thickened (like a syrup) with a glossy texture.
• 10 Coat the pork cheeks in the finished sauce and arrange on a plate. Garnish with
  the mashed sweet potato, the crispy pancetta, and a sprinkling of almond powder
  on top.

Nutrition Info