Served with pickled red onions, red wine sauce, and gremolata
Recipe for pork cheeks with pommes rösti
Pork cheeks are a fantastically flavorful cut of meat that becomes melt-in-your-mouth tender and delicious when slow-cooked. The dish takes a long time to prepare, but since it freezes very well, it’s a dish you can make in large portions and store in the freezer for busy days.
In this recipe, the cheeks are braised in red wine and served with pommes rösti and pickled red onions. The finishing touch is the incredibly easy gremolata, which is as tasty as it is simple.
Servings: people
Pork Cheeks with Pommes Rösti
Served with pickled red onions, red wine sauce, and gremolata
Ingredients
- 4 pcs. Prok Cheeks
- 2 pcs. Onion
- 3 cloves Garlic
- 3 gram Rosemary dried
- 1 pcs. Carrots
- 0.25 pcs. Celery
- 15 gram Tomato Puree
- 500 gram Red Wine
- 400 gram Water
- Herbs rosemary, sage, and bay leaves (tied together).
- Salt
- Pepper
- Vinegar
- Sugar
- Lemon Juice
- Butter for frying
- Oil for frying
- 100 gram Cream for the sauce, can be omitted.
- 1 kg Baked Potato
- 2 pcs. Onion
- 2 pcs. Egg
- Salt
- Pepper
- Olive Oil for frying
- Butter for frying
- 2 pcs. Lemon organic - use only the finely grated peel
- 1 bunch Broad leaf parsley finely chopped
Instructions
Braised Pork Cheeks:
- Pat the pork cheeks dry with paper towels and brown them in a large pot with butter and olive oil. Remove them from the pot.
- Cut onions, garlic, carrots, and celery root into cubes and brown them in the same pot. Add dried rosemary and tomato paste and let it fry for a moment.
- Add water, wine, and the herb bouquet and let it simmer over low heat with the lid on for about 1 1/2 hours, until the cheeks are completely tender.
- Remove the meat. Allow the liquid to reduce a bit, thicken it slightly if it's too thin. Season the sauce with vinegar, sugar, lemon juice, and salt and pepper. Optionally, add a dash of cream if you prefer a creamy and rich sauce.
Pommes rösti:
- Coarsely grate potatoes and onions on a grater.
- Squeeze/press the grated potatoes and onions free of liquid using a dish towel. Change the cloth if it becomes too wet - it's important to press out as much liquid from the potatoes as possible. This makes the potatoes deliciously crispy instead of soft.
- Mix potatoes, onions, egg, salt, and pepper well in a bowl.
- Form the mixture into small, flat cakes, use a mold for uniformly shaped rösti if desired.
- Heat a pan with plenty of butter and olive oil and fry your rösti over medium heat for 20-25 minutes on each side.
Easy gremolata:
- Finely grate the lemon peel and mix it with the chopped parsley.
Serving:
- Serve the dish with gremolata, pommes rösti, and pickled red onions.
Notes
Advertisement:Our wine partner BayVine.dk recommends the following:
We recommend El Veïnat Garnacha:
It has a purplish body and aromatic notes of red berries, vanilla, and herbs on the nose. Veïnat displays a creamy texture that melts in the mouth with a passage of fruitful notes and flavorful tannins.
Read more about the wine and buy it here