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Pork Cheek With La Bolée Cider And Mustard - Recipe - Du Minot
Yields4 Servings
Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins


 

Ingredients

 1 kg pork cheek already cleaned
 1 onion
 2 tbsp vegetable oil
 2 clove garlic
 1 tbsp butter
 2 tbsp hot mustard
 salt and pepper
 1 cup La Bolée cider
 1 carrot
 1 l (or more) veal stock
 1 stem of celery
 100 ml 35% cream
 1 leek (greens)

Preparation

1

Heat the oil in a cast-iron pot or any other ovenproof pan. Salt and pepper the cheek before cooking. Brown the cheek up to a light brown.

2

Add the carrot, celery, leek, garlic and onion, all cut in big pieces. Add the mustard and cook for 1 to 2 minutes.

3

Pour the cider and let reduce by half.

4

Add the stock. Put a lid or aluminum foil and bake in the oven at 350 °F for about 2 hours depending on the size of the cheek.

5

Once cooked, take the cheek out of the cooking juices. Remove the vegetables (don’t keep them). Strain the juice through a fine sieve and reduce with the cream.

6

Add mustard and cider to your liking, salt and pepper. Mix the sauce in a blender and pour it on the pork cheek. Can be served with celeriac and apple puree.

Ingredients

 1 kg pork cheek already cleaned
 1 onion
 2 tbsp vegetable oil
 2 clove garlic
 1 tbsp butter
 2 tbsp hot mustard
 salt and pepper
 1 cup La Bolée cider
 1 carrot
 1 l (or more) veal stock
 1 stem of celery
 100 ml 35% cream
 1 leek (greens)

Directions

1

Heat the oil in a cast-iron pot or any other ovenproof pan. Salt and pepper the cheek before cooking. Brown the cheek up to a light brown.

2

Add the carrot, celery, leek, garlic and onion, all cut in big pieces. Add the mustard and cook for 1 to 2 minutes.

3

Pour the cider and let reduce by half.

4

Add the stock. Put a lid or aluminum foil and bake in the oven at 350 °F for about 2 hours depending on the size of the cheek.

5

Once cooked, take the cheek out of the cooking juices. Remove the vegetables (don’t keep them). Strain the juice through a fine sieve and reduce with the cream.

6

Add mustard and cider to your liking, salt and pepper. Mix the sauce in a blender and pour it on the pork cheek. Can be served with celeriac and apple puree.

Pork Cheek With La Bolée Cider And Mustard