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Pork cheek with green peppercorn sauce, winter vegetables, and baby potatoes

Pork Stewed Public
Course: Main course
Preparation time: 0 minutes
Cooking time: 120 minutes
Energy: 309 kcal / serving

Instructions

  • 1.   Sear the pork cheeks in a large pot with a knob of butter. Season with pepper and salt.
  • 2.   Peel the garlic and shallots and add them, along with the peppercorns. Continue cooking for a while, then deglaze with cognac. Let it reduce.
  • 3.   Pour in the broth and cream, cover, and simmer for 1.5 hours over low heat.
  • 4.   Peel the turnips and carrots and cut them into pieces. Rinse the baby potatoes.
  • 5.   Cook the potatoes, turnips, and carrots in salted water. Then add them to the pork cheeks. Briefly blanch the peas in boiling water and drain them.
  • 6.   Rinse the spring onions thoroughly. Garnish the dish with peas and spring onions. Adjust the seasoning with pepper and salt, and serve.

Ingredients for servings

  • 1 kg of pork cheek
  • 2 shallots
  • 1 garlic clove
  • 1 liter of veal stock
  • 250 ml of cream
  • 1 cup of green pepper
  • 50 ml of Cognac
  • 2 turnips
  • 4 carrots
  • 200 g of pea
  • 16 baby potatoes
  • 4 green onions
  • 1 butter
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    309 kcal
    15 %
  • Fat
    19,79 g
    28 %
  • of which saturated
    ?
    ?
  • Carbohydrates
    13,92 g
    5 %
  • of which sugar
    10,59 g
    12 %
  • Protein
    5,94 g
    12 %
  • Fibers
    6,32 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference