Grilled pork cheeks with white peaches
Pork cheek meat breaks down into tender flesh that melts in the mouth.
- 12 pcs pork cheeks trimmed (approx. 1 kg)
- 150 gr yellow onion diced
- 3-4 pcs garlic cloves crushed
- 100 gr carrot diced
- 80 gr celery stalk diced
- 100 ml white wine dry
- 2 tbsp olive oil
- 1 pcs thyme, bay leaf, rosemary
For the garnish
- 4 pcs peaches chopped
- 1 tbsp coriander
- 1 tsp tarragon vinegar
- 1 tbsp olive oil
Prepare the peaches
Cut 2 peaches into 6 segments and brush some olive oil over them.
Blanch and peel the other 2 peaches and cut into small dice. Stir the diced peach with a good pinch of pepper, vinegar, coriander, some olive oil and refrigerate.
Cook the pork cheeks
Sear the pork cheeks in olive oil for 6-8 minutes in a large cooking pot.
Add all the vegetables and stir fry for 3 minutes.
Pour the white wine into the pot and add enough water to just cover the pork cheeks. Add thyme, the bay leaf, rosemary, salt and pepper and simmer for 60 – 70 minutes until soft and tender.
- Don’t use too much salt in this recipe as the sauce will reduce and concentrate the flavours.
Calories: 144kcalCarbohydrates: 7gProtein: 1gFat: 11gSodium: 36mgFiber: 2gSugar: 3gVitamin A: 4266IUVitamin C: 5mgCalcium: 25mgIron: 1mg