Summary

Ingredients

• 6 pork cheeks, well parried
• pepper
• salt
• Thyme, rubbed
• Coriander, ground
• 1 clove (s) garlic, peeled and diced
• 0.5 ½ bunch soup greens, cleaned and chopped up
• little oil, or butaris
• 250 ml red wine, dry
• Gravy
• some cornstarch or locust bean gum, mixed with a little water
• Sugar, or other sweetness

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Instructions

1. Dry the cheeks and sprinkle with the spices. Fry in the frying fat, add the garlic and the soup greens. Sauté briefly and deglaze with the red wine. Pour over the meat stock. Let the whole thing stew for 2 hours on a very low heat. Check whether the cheeks are soft and remove them from the frying stock. Pour the sauce through a sieve.
2. Add the cornstarch to thicken, if necessary refine with sweetness and season to taste.