Recipe: how to make fantastic pork cheeks on the BBQ
If Susan Aretz has anything to do with it, it’s going to be a very hot summer! In her new cookbook BBQ tijd, she shows you that the combination of fire, smoke and outdoor cooking produces delicious, achievable dishes. Even when it’s not scorching hot outside yet, because these pork cheeks are also perfect to make during the colder months of the year. If you braise the pork cheeks for long enough, the meat falls apart and becomes incredibly tender. Delicious!
How to make pork cheeks in cider
- Heat the barbecue directly to 200 °C and place the grate on top. Heat a barbecue-safe pan with the sunflower oil in it until the oil is hot.
- Pat the meat dry and season generously with salt and pepper. Briefly coat the pork cheeks in the flour so they are thinly covered. Sear the pork cheeks on both sides in the hot oil. Then remove them from the pan and set aside.
- Now add the vegetables to the cooking fat and sauté for 5 minutes. Then add the cider and stock. Bring to the boil. Finally, add the rosemary, sage, bay leaf and pork cheeks
- Remove the pan from the grate for a moment and place a heat deflector in the barbecue so you can continue cooking over indirect heat. The temperature should be between 125–150 °C. With the lid on the pan, let the meat braise for 2 to 2.5 hours, until it is super tender and falls apart. Season to taste with salt and pepper and add a spoonful of mustard to the sauce.
- Serve your braised pork cheeks with crusty bread, which you can use to mop up the sauce.
- What do we drink with it: a cold glass of cider with ice.
In BBQ tijd, Susan has collected a wealth of recipes for both the kamado and the regular barbecue. No time for an evening-long cooking project? There are also recipes for when you want to sit down at the table within 30 minutes. From kimchi fried rice, Spanish mussels and slow-cooked venison stew to grilled rum pineapple with lime mascarpone.
Title: BBQ-Tijd
Author: Susan Aretz
Price: €29,99
Publisher: Fontaine Uitgevers
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