Summary

Ingredients

• Pork, (12 pork cheeks), cleaned
• 4 tablespoon olive oil
• 1 large onion (s)
• 2 large carrots
• 1 piece (s) celeriac
• 1 leek, small
• 40 g tomato paste
• 250 ml red wine
• 250 ml broth
• 4 clove (s) garlic
• 1 bay leaf
• 3 sprigs thyme
• salt and pepper

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Instructions

1. Cut the onion, carrots and celeriac into approx. 1 cm cubes and fry them in the oil in the casserole. Add the leek cut into approx. 1 cm thick rings and fry for approx. 2 minutes. Then add the tomato paste and roast everything over a low heat for a few minutes. Add the red wine twice and let it boil down again and again. Add the broth, the garlic cloves and the bay leaf and thyme sprigs and bring to the boil once. Then add the pork cheeks and simmer for about 1 hour over low heat with the lid closed.
2. Take out the pork cheeks and keep warm. Strain the sauce through a fine sieve, reduce to the desired consistency and season with salt and pepper.
3. Mashed potatoes or celery puree go very well with it. Risotto is also a nice combination.
4. In a multi-course menu, 2 cheeks per person are sufficient. The dish is ideal for menus with several courses as it leaves time for other work.