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
Season pork cheeks with salt and pepper Heat some butter over medium heat and sear the meat on both sides Remove meat To the same pan add the chopped onions and cook until soft Add the wine and chicken stock and bring to a boil Add the rosemary and seared meat and simmer for 2 hours Peal the artichokes and potatoes, add them to a pan of cold water. Bring to a boil and cook until tender. Drain Add salt and pepper, a knob of butter and some milk and mash.Stuffat tal-Wardiet tal-Majjal - Pork Cheeks
(No Ratings Yet)
Loading...Ingredients
Instructions
No Comments