Pork cheeks confit in cider Ingredients: 1- onion pepper salt oil butter - 8- pork cheek - 400 g of - fresh breast bacon on the bone (or failing that 200g of bacon) - 1 kg of - medium-sized firm-fleshed potato (Belle de Fontenay type) - 50 cl of - brut corked cider herbes de Provence.
Utensils： 1 salad bowl 1 Set 3 frying pans best frying pans- 1 Knife kitchen knives- 1 Lid 1 saucepan pots and pans- 1 kitchen scales-
Total time:
2h30
Preparation:
30 min -
Cooking:
2 h
Phase 1
Brown the pork cheeks for around 10 minutes in an oil + butter mixture, thens put them aside.
Phase 2
Peel the potatoes and cut them into quarters. Dry them to remove excess starch.
Phase 3
Peel and cut the onion (into relatively large pieces). Bone the bacon (keep the rind) and cut it into large pieces of bacon.
Phase 4
Brown the bacon and onions over high heat in an oil + butter mixture, then add the potatoes and leave to brown for around 10 minutes.
Phase 5
Then add the reserved pork cheeks. Season to your taste (salt, pepper, herbs de provence). Water everything with the cider.
Phase 6
Reduce the heat and simmer for 1 hour 30 minutes, covered, skimming from time to time.
Phase 7
Remove the lid and continue to cook for at least 30 minutes.
Phase 8
The sauce should coat the potatoes. If the sauce is not reduced enough and there is no time, take it, transfer it to a saucepan and reduce it, then drizzle over the sauce.has meat.
Phase 9
Serve hot with a green salad.
Utensils： 1 salad bowl 1 Set 3 frying pans best frying pans- 1 Knife kitchen knives- 1 Lid 1 saucepan pots and pans- 1 kitchen scales-
Total time:
2h30
Preparation:
30 min -
Cooking:
2 h
Phase 1
Brown the pork cheeks for around 10 minutes in an oil + butter mixture, thens put them aside.
Phase 2
Peel the potatoes and cut them into quarters. Dry them to remove excess starch.
Phase 3
Peel and cut the onion (into relatively large pieces). Bone the bacon (keep the rind) and cut it into large pieces of bacon.
Phase 4
Brown the bacon and onions over high heat in an oil + butter mixture, then add the potatoes and leave to brown for around 10 minutes.
Phase 5
Then add the reserved pork cheeks. Season to your taste (salt, pepper, herbs de provence). Water everything with the cider.
Phase 6
Reduce the heat and simmer for 1 hour 30 minutes, covered, skimming from time to time.
Phase 7
Remove the lid and continue to cook for at least 30 minutes.
Phase 8
The sauce should coat the potatoes. If the sauce is not reduced enough and there is no time, take it, transfer it to a saucepan and reduce it, then drizzle over the sauce.has meat.
Phase 9
Serve hot with a green salad.