Скачать или смотреть pork cheeks with Belgian Rodenbach beer and perfect Belgian chips - fried in beef dripping

Pork cheeks with Belgian Rodenbach beer is a delicious heart warming dish. Pork cheeks are underrated which is a shame as they are super delicious. The rich Rodenbach beer gravy is packed with umami flavours and a perfect sweet/salty balance. Served with perfect Belgian chips/fries/frietjes and Brussels sprouts

Enjoy
Igor
www.facebook.com/cannotstopcookingandbaking

Pork cheeks with Belgian Rodenbach beer

recipe for 4 people
8 pork cheek muscles
4 x 330ml Rodenbach beer. A Belgian red sour beer or a similar dark beer
2 large onions
beef stock cube
thyme, rosemary, oregano, bayleaves
4 cloves garlic
1 tbp mustard
1 tbsp dark soy sauce
Worchester sauce
1 tbsp molasses or black treacle
2 tbsp maple syrup
Chinese five spice
butter
oil
salt & pepper

2 large flowery (starchy) potatoes
beef dripping
brussels sprouts
1 tbsp honey

Method
Season the pork cheek muscles with pepper and salt and sear in a hot casserole with a large knob of butter and a dash of vegetable oil
Take the pork out of the casserole and fry the chopped onion dark brown in the same fat.
Add the thyme, oregano, rosemary, garlic and a pinch of Chinese five spice
Add the mustard, the treacle or molasses and the maple syrup
Add the pork cheeks and cover with the beer
Simmer for 90mins or until soft and tender
Braise the Brussels sprout casserole with a large knob off butter on a very low heat with a lid on until tender and caramelized.
Add a tbsp of honey and toss the sprouts until coated.
Take out the pork cheeks and strain the sauce
Add a tbsp of dark soy sauce, a few dashes of Worchester sauce and reduce the sauce until thick and has a syrupy consistency
Check the sauce for seasoning. Careful not to add more salt but maybe some more black pepper.
Serve with beef dripping double fried chips