Pork Cheeks with a variety of vegetables
Pork cheeks, normally a long stew, can be made tender and juicy in the pan in a matter of minutes. Served on a crispy bed of vegetables, you can conjure up a main course that you would normally expect to find in a Michelin-starred restaurant.
People:For 2 persons
Cooking time:35 minutes
Difficulty level:
Easy
Recipe by:AUMAERK KULINARIK-TEAM
Ingredients
Pork Cheeks
| 2 pieces | Pork Cheeks "Royal Cheek" |
Variety of vegetables
| 20 g | Yellow turnips |
| 50 g | Carrots |
| 50 g | Wild broccoli |
| 50 g | Spring onion |
| 50 g | Thai asparagus |
| 50 g | Green beans |
| 50 g | Fennel |
| 20 g | Butter |
| Some | Nutmeg |
| 1 pinch | Salt |
| Some | Pepper |
Sauce
| 350 ml | Bratensaft "Juice Royal" |
Preparation steps
Pork Cheeks
- Prepare the “Royal Cheek” pork cheek in the pan according to the instructions
Variety of vegetables
- Clean and peel the vegetables and cut into strips or florets.
- Bring the water to the boil in a pan and salt well.
- Blanch the carrots and yellow turnips together until the vegetables are al dente.
- Remove the carrots and turnips with a slotted spoon and rinse in cold water. Place in a shallow container and set aside.
- Do not pour away the cooking water, but add a little more salt. Blanch the broccoli, spring onions, Thai asparagus, runner beans and fennel in the water, one at a time. After removing, rinse each vegetable in cold water and set aside.
- Place all the vegetables together in a pan and heat over a low heat, add the butter and season with salt, pepper and nutmeg.
Sauce
- Bring the “Juice Royal” gravy to the boil in a pan at 100°C for 5 minutes, stirring constantly.
Arrange
- Arrange the variety of vegetables on plates or in small pans. Cut the finished pork cheeks into thin slices and arrange on the bed of vegetables. Pour a little gravy over the meat and vegetables and serve.
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