Beer-braised Pork Cheeks with Jerusalem Artihoke Purée and Chips

Pork is not usually first choice when we choose a guest menu, but pork cheeks has become very popular in the Danish kitchen when we want to make an extra special dish for our family and friends.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Beer-braised Pork Cheeks with Jerusalem Artichoke Puree and Chips

4 main course servings

2 tbsp. duck fat or butter

12 pork cheeks, trimmed for fat and sinew

½ head of celery root, peeled and cut into smaller pieces

3-4 carrots, coarsely chopped 

1 onion, coarsely chopped

1 bottle of dark beer

Jerusalem artichoke puree and chips:

8 Jerusalem artichokes*, scrubbed, 7 cut into 1 inch cubes, one artichoke sliced thinly

1 cup whole milk

1 onion, coarsely chopped

1 cup heavy cream

salt and freshly ground pepper 

Garnish:

fried parsley (optional)

Oil for frying chips and parsley

8-12 sprigs parsley

To make pork cheeks, melt duck fat or butter in a large heavy pot over medium-high heat. Brown meat, turning until browned on all sides 8-10 min.  Add celery root, carrots, onions and beer to pot.  Bring to boil over high heat, reduce heat to medium, cover. Braise pork cheeks 1½-2 hours until a knife slides easily through meat.

To make artichoke puree, place artichokes cubes and onion in a heavy large pot. Add milk and enough water to cover. Sprinkle with salt. Bring to boil, reduce heat to medium and simmer with lid slightly ajar until tender, 15-20 min. Drain; return to pot. Stir over medium heat to dry. Using potato masher, mash artichokes until coarsely puree. Stir heavy cream in and season with salt and pepper. The puree should not be firm, add milk or water if the puree is to stiff.         

To make artichoke chips, heat oil to 360°F and deep fry artichokes chips until golden brown and crispy, 2-3 min. Drain on paper towels and season with salt.

To make fried parsley, using the same oil, deep fry parsley 1-2 min. Drain on paper towels.

To serve, divide pork cheeks and artichoke puree on 4 warmed plates. Garnish with chips and fried parsley.    

*Jerusalem artichokes (also called sun chokes) are the tubers of a variety of sunflower.

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