Pork cheeks in brown ale

Pork cheeks in brown ale

By
From
The Scandinavian Cookbook
Serves
8
Photographer
Lars Ranek

Scandinavia is experiencing a beer revolution and the many different flavours of beer now available are very exciting. Many of these beers are good to use in cooking. The following recipe uses brown ale to marinate pork cheeks.

Ingredients

Quantity Ingredient
2kg pork cheeks
1 tablespoon coriander seeds
1 tablespoon whole peppercorns
3 tablespoons olive oil
10 sprigs thyme
salt
pepper
600g potatoes, peeled and thickly sliced
3 carrots, peeled and thickly sliced
3 turnips, peeled and thickly sliced
750ml brown ale
or 750ml similar dark beer

Method

  1. In a glass or ceramic bowl, marinate the meat in the brown ale, coriander seeds and peppercorns for 12 hours or overnight.
  2. Next day, remove the pork from the marinade. Heat some olive oil in a casserole and brown the meat on all sides. Add the liquid from the marinade, then the thyme and some salt. Reduce the heat and leave to simmer for 1 hour.
  3. Add the potatoes to the casserole and leave to simmer for 15 minutes, then add the carrots and turnips and continue cooking for another 15 minutes. Season with salt and freshly ground pepper, then serve just as it is – the taste is very full and aromatic.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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