Breaded Pork Cheeks

For those who love strawberries:

To pickle, stir 1 Ltr. water with pickling salt and sugar. Remove the skin from the garlic and cut it in half. Together with juniper berries, cumin, coriander seeds, bay spice, ginger and lemon zest to the brine form.

Remove tendons and fat from the pork cheeks and form into the pickle brine. Cover and cure in the refrigerator for a maximum of 30 hours.

For the gravy, remove the skin from the carrot and cut in half. Remove the skin from the celeriac and rinse. Remove the skin from the onion and lard it with bay spice and cloves. Bring the vegetable soup to a boil along with the carrot, larded onion, celery and allspice seeds.

Remove the pork cheeks from the brine and rinse well. Stew in the clear soup at a low temperature for about 30 minutes, just below boiling, until tender. Cool the pork cheeks in the clear soup, remove from the brine and lightly pat dry with paper towels.

For the breading, mix the eggs with the flour and season with a tiny bit of salt and pepper. Cut the pork cheeks into 1/2 to 1 cm thick slices. Turn each slice first in the egg and flour mixture, then in the white bread crumbs on the other side. Fry the breaded pork cheek slices in a skillet over medium heat in enough oil to turn golden brown. Drain on paper towels and season lightly with salt.

Serve the breaded pork cheeks with sweet and sour peanut-porridge

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