Dutch Oven, Schwein - November 26, 2020

Braised pork cheeks from the BLACK POT

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
approx. 4 people

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• 12er Dutch Oven/ Black Pot
• Pan

Ingredients

For the pork cheeks:
• 12 pork cheeks
• 100 g celeriac,
cut into cubes
• 100 g carrots,
cut into cubes
• 200 g onion, diced
• 1 tbsp tomato paste
• 200 ml strong red wine
• ½ l veal stock
• 150 g butter (sour cream butter)
• 2 spring onions,
cut into 2 cm pieces
• 2 sprigs of rosemary
• 2 tbsp almond flakes
• 1 piece of horseradish
• 2 tbsp cranberries
• 1 bay leaf
• 5 juniper berries
• 1 clove
• 20 black peppercorns
• Salt
• Pepper
• Thistle or rapeseed oil for frying

More on the subject of "Dutch Oven" can be found in the bookazine Black Pots

In our FIRE&FOOD shop there are great sets on the topic of Black Pots!

preparation

➊ Trim the pork cheeks, fry in hot oil in the Dutch oven, season with salt and pepper.

➋ Add the diced vegetables and fry. Add the tomato paste to fry and stir constantly. Deglaze with 100 ml water, continue to glaze everything and allow to reduce a little.

➌ As soon as it starts to simmer again, add the wine and the veal stock. Grind the bay leaf, juniper berries, cloves and peppercorns and put them in the Dutch oven, bring everything to the boil while stirring. Now distribute the briquettes so that the cheeks can simmer gently for 1 ½ to 2 hours. Make sure that the cheeks are always covered with the liquid. If necessary, stir everything now and then so that uncovered meat does not become too dry.

➍ As soon as the cheeks are tender and can be easily broken up with a spoon(!), remove them from the liquid and keep warm. Strain the braising liquid through a fine sieve, reduce until creamy and season with salt and pepper if necessary. Then put the cheeks to one side and keep warm.

➎ For the sauce, foam the butter in a pan and fry the flaked almonds in it. Add the spring onions and rosemary and stir. Season the butter mixture lightly with salt and pepper. Pour the sauce over the cheeks and leave to marinate for a few minutes.

➏ To serve, remove the cheeks from the pan and place on a plate. Add the filtered sauce and a few dollops of cranberries. Spread the almond butter mixture over the cheeks and grate the fresh horseradish over the top.

R ecipe from BBQ Wiesel
The guys from the Lower Rhine not only create delicious grilled dishes, they also keep the Dutch oven on hand. www.bbq-wiesel.de

Recipe from Bookazine Black Pots