A dish by Franco Belge
pork cheek (3 pieces per person)
1/4 green celery
pepper and salt
1 liter of red wine
1 l brown stock
1 dl red wine vinegar
5 bay leaves
1/2 ball of garlic
100 g oatmeal
600 g of water
100 g of butter
10 g of salt
Color the cheeks in butter and season them well with salt and pepper, add finely chopped aromatics, cover with brown stock and red wine and cook under butter paper for 3 hours in a preheated oven at 140 ° C.
When the cheeks are tender, remove from the stock and this stock / sauce
sift and then reduce with 1 dl red wine vinegar to a nice sauce thickness. Also
just to taste if there is still pepper or salt shortage.
Boil water with butter and salt, then admit the oatmeal and let everything thicken together. Then bake this mass in the oven at 150 ° C + - 30 min. Finely chop 3 onions and bake in clarified butter, bake them in a large pan until golden brown, then add some broth and let the moisture evaporate.
Reheat the pork cheeks in the sauce and let it heat up nicely. Serve pork cheeks in a deep plate, provide a nice amount of sauce, place a spoonful of the fried onions. Place an oatmeal on top, add a spoonful of pickles. Finish all this with a fresh herb salad, prepared with olive oil, vinegar, pepper and salt. This herb salad can be made to your own taste and with the herbs according to supply.
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