Braised Pork Cheeks with Chestnuts

The day before, remove the peel from one carrot and the large onion and dice finely.

Place in a suitable bowl with the pork cheeks, white wine and bouquet garni and marinate for 12 hours.

On the same day, preheat the stove to 150 °C Gard. Drain the pork cheeks, reserving the marinade, season with salt and season with pepper. Heat goose fat in a casserole, fry pork cheeks over high heat until golden brown on all sides (remove from casserole).

Fish the vegetables out of the marinade with a slotted spoon and add to the casserole dish. Roast for 5 minutes, then extinguish with marinade. Add 600 ml of veal stock, bouquet grani and meat. Let it boil once. Put the lid on and put in the stove for 1 hour and a half of cooking.

Meanwhile, remove the peel from the pearl onions. Heat 20 g of butter in a saucepan. Add the onions, season with salt and pepper and add a little sugar. Toss briefly, then just cover with water. Simmer uncovered on a gentle fire for 25-half hours. Remove the skin from the remaining carrots, cut them into small pieces and cook them in the same way as the onions in another saucepan.

10 minutes before the meat is ready, add the chestnuts to the casserole dish and put it back on the stove.

Put the pork cheeks on a plate, pour the sauce over them and add the carrots, chestnuts and onions.

Related Recipes:

Le Gigot De Sept Heures – The Seven Hours Leg of LambDe-bone (have de-boned) leg of lamb so that only a few centimeters of the bone remain. Lard with bacon. Take a... Marinated LambFor the dressing, pour buttermilk into a large container. Add rosemary and thyme sprigs as well as pepper, bay... Liver Sausage I. / Truffle Liver Sausage Ii.2 pork livers, 1 kg of fatty pork, 1 kg of pork neck and 50 dkg of bacon are covered with water and boiled... Macaroni CasseroleA great pasta dish for any occasion: Place a shallow gratin dish in the electric stove and preheat the stove... Ox Leg in Red WineA delicious mushroom dish for any occasion! Heat electric kitchen stove to 200 °C. Dry the meat. Peel... Sauerbraten Roulades1. mix the prepared vegetables and spices with red wine, red wine vinegar and water in a shallow work bowl... Délvidéki Húsosfazék – Stew From the South of HungaryWater the romaine pot. Cut away the stem end of the cabbage and cut the thick ribs flat. Cut the leaves into... Chicken Legs in White Wine Sauce with Carrots and MushroomsFor the chicken drumsticks in white wine sauce with carrots and mushrooms, first make a marinade. To do this... Peasant TerrineWeigh half of the veal, pork, liver and green bacon. Cut one half into small cubes of about 1/2 centimeter... Rhenish SauerbratenFor the sauerbraten, first prepare the marinade. To do this, peel the onions, cut them in half lengthwise and...