Pig's Cheeks In LIQUORICE 0 Comments
Pig's cheeks in liquorice
• 2 carrots
• 1 parsley root
• 1 onion
• 12-16 pig’s cheeks
• Oil for frying
• 4 cloves garlic
• 50 cl Liquorice Stout or other dark beer
• 1 tbsp. pepper corns
• 2 bay leafs
• 5 sprigs thyme
• 1 tbsp. honey
• 1-2 tbsp. Johan Bülow Sweet Liquorice Syrup
• 2-3 tbsp. balsamic vinegar
• Salt and pepper
• Small amount of fresh thyme
Peel and roughly chop carrots and parsley root.
Peel onion and cut into wedges.
Remove membrane from the pig’s cheeks if you have not already ensured they were removed by your butcher.
Brown pig’s cheeks in a small amount of heated oil in a pot, ideally a cast-iron pot.
If required, brown more than once to ensure they are browned properly.
Remove the pig’s cheeks.
Brown the carrots, parsley root, onion and crushed garlic in a small amount of oil in the pot.
Put the pig’s cheeks back in the pot on top of the vegetables and add the beer.
Add a gauze or muslin bag of peppercorn, bay laurel and thyme.
Cover and simmer for around 1 hour.
Stir the pig’s cheeks now and again while simmering to ensure everything is evenly heated.
Remove lid and allow the pig’s cheeks to simmer for another 15-20 minutes or until they are completely tender.
Remove pig’s cheeks and sieve the sauce into a clean saucepan.
Reduce sauce slightly, if necessary.
Add honey, liquorice syrup, balsamic vinegar and salt to taste.
Return pig’s cheeks to sauce and serve immediately with some plucked thyme on the top.