Old Dutch braised pork cheeks

We think pork cheeks are ideal for braising; they become incredibly tender. This recipe from our editor-in-chief Marcus Polman is pure comfort food. The recipe comes from the Good Food Book #3, which features a recipe from 50 chefs and well-known foodies. If you buy the book, 40 children in Malawi, Africa, will receive a nutritious school meal. Read more about it here. 

Ask your butcher for pork cheeks. If they don’t have them, ask whether they can order them.

Method

Mix the syrup, mustard, vinegar and 2 tablespoons of beer into a marinade. Season the meat generously with salt and freshly ground pepper and place it in a dish. Massage the marinade thoroughly into and over the cheeks. If necessary, use a brush to distribute the marinade evenly over the meat. Cover an oven dish with plastic wrap and leave the meat to marinate in the refrigerator for at least 3 hours (longer is even better).

Preheat the oven to 150°C. Finely chop the garlic, onion and tomatoes. Heat the butter and oil in the frying pan over medium heat until the foam begins to subside. Sear the meat all over until golden brown. Add the garlic, onion and tomatoes and fry for 3–4 minutes. Add the remaining beer. Turn the heat down so the meat simmers in the liquid. Then add the thyme.

Place the meat in an ovenproof frying pan or roasting tin in the oven and cook for 60 minutes at 150°C. Set the oven to 100 °C. Cook for approximately 1 more hour, until the meat is almost falling apart.

Remove the meat from the pan. If desired, add some flour and stir it into the sauce to thicken it. Delicious served with, for example, boiled potatoes in their skins and beetroot.

Good Food Book #3 
€ 15,90
FDBCK

Recipe: Marcus Polman
Photography: Fielden Fotografie