Pork cheeks in casserole Ingredients: 2 tablespoons of - olive oil - 20 cl of - crème fraîche - 3 - carrots - 2 - onions - 3 tablespoons of - port - 1 bunch of - parsley (or chives) - 50 cl of - broth - 6 - pork cheek (count two per person) - 6 - mushrooms - 2 cloves of - garlic - 1 - bouquet garni (thyme, bay leaf, sage...).
Utensils: 1 casserole dish - 1 kitchen knife - 1 brush - 1 set of 3 frying pans - 1 wooden spoon - 1 oven - 1 saucepan - 1 pitter - 1 dish -
Total time:
2h20
Preparation:
20 min -
Cooking:
2 h
Phase 1
Slice the mushrooms.
Phase 2
In the casserole dish (cast iron or terracotta), brown the onions in the olive oil. Brown the pork cheeks for a few minutes, turning them. To book.
Phase 3
Cut the carrots into pieces and fry them for a few moments. Add the mushrooms.
Phase 4
Add the pork cheeks to the preparation and deglaze everything with the port. Mix.
Phase 5
Moisten everything with the broth. Meat and vegetables should be completely drowned.
Phase 6
Salt, pepper, add the garlic and herbs.
Phase 7
Mix. Leave to cook for a few minutes, then put the covered casserole dish in the oven for 2 hours at 150°C.
Phase 8
When the dish is cooked, take a few spoons of the cooking juice, reduce it in a saucepan and add the cfresh cream.
Phase 9
Serve everything in a large dish and sprinkle generously with the cream sauce. Add chives or parsley if you want.
Phase 10
Best served with potatoes, rice or pasta.
Phase 11
The meat must be delicate, tender and tasty.
Utensils: 1 casserole dish - 1 kitchen knife - 1 brush - 1 set of 3 frying pans - 1 wooden spoon - 1 oven - 1 saucepan - 1 pitter - 1 dish -
Total time:
2h20
Preparation:
20 min -
Cooking:
2 h
Phase 1
Slice the mushrooms.
Phase 2
In the casserole dish (cast iron or terracotta), brown the onions in the olive oil. Brown the pork cheeks for a few minutes, turning them. To book.
Phase 3
Cut the carrots into pieces and fry them for a few moments. Add the mushrooms.
Phase 4
Add the pork cheeks to the preparation and deglaze everything with the port. Mix.
Phase 5
Moisten everything with the broth. Meat and vegetables should be completely drowned.
Phase 6
Salt, pepper, add the garlic and herbs.
Phase 7
Mix. Leave to cook for a few minutes, then put the covered casserole dish in the oven for 2 hours at 150°C.
Phase 8
When the dish is cooked, take a few spoons of the cooking juice, reduce it in a saucepan and add the cfresh cream.
Phase 9
Serve everything in a large dish and sprinkle generously with the cream sauce. Add chives or parsley if you want.
Phase 10
Best served with potatoes, rice or pasta.
Phase 11
The meat must be delicate, tender and tasty.