Braised Pork Cheeks with Fennel and Root Vegetables

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

  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.

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