Braised Pork Cheeks are one of the most popular dishes in the new Nordic Kitchen and yet for many years the Danes threw the pork cheeks away. Now they have made a come back in the Danish kitchen. They do however take several hours to cook, but they are a delicacy and easy to make. The pork cheeks must be trimmed for fat and sinew before preparing.
Pork Cheeks with Fennel and Carrots
serves 6 personer
4 lb. pork cheeks, 12 pork cheeks, trimmed for fat and sinew
3 tbsp flour
salt and freshly ground pepper
6 tbsp. olive oil
2 large onions , coarsely chopped 2 garlic cloves, chopped
4 carrots, coarsely chopped
1/4 head of celery root, peeled and cut into smaller pieces
1 fennel, coarsely chopped
1 cup tomato puré
1 cup white wine
2½ cups beef bouillon or water
Garnish: finely chopped parsley
Preheat the oven to 350°F.
To make pork cheeks, combine salt and pepper with the flour. Dredge pork cheeks in flour. Warm half of the oil in large frying pan over medium heat; brown pork cheeks and place them in a large oven poof casserole. Add more oil to the pan and add onions, carrots, celery root, fennel and cook over medium low heat 2-3 minutes before adding them to the casserole with pork cheeks. Add tomat puré, white wine and bouillon to the casserole and set the casserole in the oven. Cook for 1½-2 hours until a knife slides easily through the meat.
To serve, place two pork cheeks on warmed plates and divide the vegetable mixture over pork cheeks. Garnish with chopped parsley
Suggested accompaniment: mashed potatoes or sliced potatoes with melted butter and sliced onions. Risottto would also be nice with this dish as it is similar to ossobuco.