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pork cheeks in leffe

Pork Cheeks Braised in Belgian Leffe Beer

Braising the cheeks in the Abbey blond ale brings not only a touch of Belgium to this recipe, but adds a light touch of sweetness to the dish.
4.50 from 2 votes
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course Meat & Poultry
Cuisine Belgian, International
Servings 4 people
Calories 942 kcal

EQUIPMENT (click pictures for details)

Ingredients
 
 

For the garnish

Instructions
 

Prepare the pork cheeks

  • Remove the outer fat and nerves.
  • Heat the oil in a cocotte over a medium to high heat and sear the pork cheeks.
  • Add the diced vegetables, lower the heat and stir fry for 3-5 minutes.
  • Add the Leffe beer and the chicken stock with 1 bay leaf, 1 sprig of thyme and a pinch of cinnamon powder. Season with salt and pepper and bring to the boil.
  • Place the lid on the cocotte and simmer for 60-70 minutes or until the pork cheeks are cooked and tender.

Prepare the garnish

  • Cook the peeled and diced sweet potato in boiling salted water until tender. Mash everything and stir in some boiled milk and the cold butter to obtain a creamy texture. Season to taste with salt, pepper and a pinch of cinnamon powder.
  • Pan fry the pancetta slices without fat until crispy.

Finish the sauce

  • Remove the cooked pork cheeks from the cocotte and strain the sauce into a small saucepan.
  • Bring the sauce to the boil, skim the ‘dirty’ particles, and reduce till thickened (like a syrup) with a glossy texture.
  • Coat the pork cheeks in the finished sauce and arrange on a plate. Garnish with the mashed sweet potato, the crispy pancetta, and a sprinkling of almond powder on top.

Notes

  • The cooked carrot, onion and celery can be added to the mashed sweet potato.

Nutrition for 1 portion

Calories: 942kcalCarbohydrates: 55gProtein: 64gFat: 51gCholesterol: 185mgSodium: 883mgFiber: 9gSugar: 15gVitamin A: 36054IUVitamin C: 10mgCalcium: 130mgIron: 5mg
Keyword blond ale beer, braising, Leffe, pork cheeks
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