BRAISED PORK CHEEK WITH MUSHROOMS
Portions : 4 - Preparation : 10 minutes - Cooking time : 4 hours 35 minutes
Ingredients
- 1.2 kg (2.5 lb) Québec pork cheek
- 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
- 250 ml (1 cup) lardons or bacon
- 2 onions, chopped
- 1l (4 cups) vegetable stock
- 500 ml (2 cups) red wine
- 1 head garlic, halved
- 4 sprigs thyme
- 75 ml (5 tbsp.) maple syrup
- 1 l (4 cups) button mushrooms (small)
- 125 ml (1/2 cup) 35% cream
- 1/2 bunch parsley, leaves removed, chopped
- salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 160°C (325°F).
- Prepare and clean pork cheeks (remove connective tissue).
- In a hot skillet, brown the pork cheeks on both sides, coated with Mycryo butter or in the fat of your choice. Set aside in an ovenproof roasting pan.
- In the same pan, brown the bacon and onions.
- Add the lardons and onions, stock, red wine, garlic, thyme, maple syrup, salt and pepper to the roasting pan. Cover and bake for 4 hours.
- Then raise the oven temperature to 200°C (400°F).
- Add the mushrooms and cream, stir and bake for a further 30 minutes, uncovered. Check seasoning. Before serving, sprinkle the parsley over the top.
