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Stuffat tal-Wardiet tal-Majjal – Pork Cheeks

Stuffat tal-Wardiet tal-Majjal – Pork cheeks are a much-underused cut of meat, but cooked slowly are something special. This is a fantastic, warming, comforting, slow-braised dish. Served with mashed potatoes and Jerusalem artichokes, pickled onions and cucumber

Stuffat tal-Wardiet tal-Majjal - Pork Cheeks

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Dinner
By MC Serves: 4
Prep Time: 30 minutes Cooking Time: 2 hours 15 minutes Total Time: 2 hours 45 minutes

Ingredients

  • 1 kg pork cheeks
  • 100g flour
  • 50g Kerrymaid butter
  • 1 ltr red wine
  • fresh rosemary
  • 200g onions chopped
  • 200g split pea
  • pickled onions
  • 1 ltr chicken stock
  • 500g jerusalem artichokes
  • 500g potato
  • Kuhne Cetriolini
  • Kuhne pickled onions

Instructions

1

Season pork cheeks with salt and pepper

2

Heat some butter over medium heat and sear the meat on both sides

3

Remove meat

4

To the same pan add the chopped onions and cook until soft

5

Add the wine and chicken stock and bring to a boil

6

Add the rosemary and seared meat and simmer for 2 hours

7

Peal the artichokes and potatoes, add them to a pan of cold water.

8

Bring to a boil and cook until tender.

9

Drain

10

Add salt and pepper, a knob of butter and some milk and mash.

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