Chef Maik Kuijpers’ Favourite Christmas Recipe

Every Christmas, chef Maik Kuijpers of Carstens brings this traditional family recipe to the table, passed down from generation to generation. It’s no surprise, because these gently braised pork cheeks from Baambrug pig are a delicious dish from Dutch soil, without too many complicated preparation steps.

How to make the gently braised pork cheeks

• Sprinkle the pork cheeks generously with salt.
• Make a marinade with mustard, vinegar and syrup, then mix the marinade into the pork cheeks.
• Keep the pork cheeks in the refrigerator for at least 12 hours.
• Heat the olive oil in a Dutch oven, brown the pork cheeks and deglaze with a splash of port.
• Add the thyme, veal jus, water and vegetables, and let it simmer for at least 6 hours.
• Season with salt and pepper.

Wine tip

Arzuaga Navarro, Arzuaga crianza 2016, €23,50
A feast isn’t complete without a festive wine! And we found it in Spain’s Ribera del Duero. This is a true Christmas wine with wow factor. A powerhouse with a lovely touch of oak and silky-smooth tannins. It melts on your tongue, just like Maik’s little pig!

Also read:

• The best wines for winter fare
• These are the most important Christmas trends
• Kim Holland’s hot Christmas