Summary

Ingredients

• 1 ½ kg pork cheeks, cleaned, raw
• 2 carrot (s)
• 1 bulb / n garlic, Chinese
• 1 parsley root (s)
• 150 g celery
• 150 g shallot (s)
• 6 grains allspice
• 6 juniper berries
• 1 teaspoon sugar
• 30 g tomato paste
• 2 bay leaves
• 3 tablespoon flour
• 70 g clarified butter
• 700 ml vegetable stock
• 700 ml red wine, good one
• 2 small gingerbread cookies, chocolate

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Instructions

1. I cut two carrots, celery and a parsley root into about 1/2 cm large cubes and browned them with three finely chopped shallots in clarified butter, added a teaspoon of sugar and a tablespoon of tomato paste. I let everything sweat a little and extinguished with half a liter of vegetable stock. Then topped up with a bottle of red wine. I lightly pressed about five or six juniper berries and allspice grains and added them to the simmering vegetable and red wine broth. In addition, two bay leaves and a crushed clove of garlic.
2. The pork cheeks were turned in flour and gradually seared in clarified butter on both sides, seasoned with salt and black pepper. Drain the fried pieces and place them in the saucepan with the red wine sauce. The meat, covered with the sauce, was simmered on a mild heat for a little over an hour.
3. Then I took the cooked pork cheeks out of the sauce and covered them warm. Beat the contents of the saucepan through a pointed sieve. The red wine sauce was quite creamy. I cut two small chocolate gingerbread cookies and dissolved them in the sauce, added a piece of cold butter, seasoned with salt and pepper - done.
4. Almost any type of vegetable goes well with it, whether asparagus or red cabbage. Just salad is also possible. You can serve spaetzle, boiled potatoes or pasta as you wish. And a glass of red wine should not be missing either.