Pork cheek, pickled cabbage and carrot, Tahoon Cress

For 4 persons:

• 8 pork cheeks
• aromatic bouquet
• 50 g of butter
• 60 g of honey
• 1 dl peated whiskey
• 2 dl white wine (not too dry)
• veal gravy
• 1 onion
• 100 g flour
• 1 cup of Tahoon Cress

For the barbecue sauce:

• 6 onions
• 100 g of honey

For the pickles:

• 200 g of water
• 100 g of white balsamic vinegar
• 20 g of sugar
• 5 g of salt
• 2 carrots
• 1/4 white cabbage
• 1/4 red cabbage

Colour the onions for the sauce and grill them on the barbecue. Continue to fry in a pan, add the honey, let it cook covered and then mix. Colour the cheeks in a roasting pan and drain. Then sweat the aromatic bouquet, deglaze with whiskey and white wine and simmer for a few minutes.

Add the cheeks, followed by the barbecue sauce, cover with gravy and simmer for 2 hours. Divide the previously dissolved mixture for the pickles between three pans and cook the white cabbage, red cabbage and the carrots cut in julienne separately. Cool immediately and reserve.

Finely chop the onions, pass through the flour and fry in oil at 180°C. Place the cheeks on the plates and cover with the sauce. Place the pickles on top and sprinkle with fried onions and Tahoon Cress.

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Two6two

Route d’Arlon 262, Strassen
Tel. 00352 621 213 208
www.two6two.lu

Recipe: Baptiste Heugens
Source: Culinaire Saisonnier 95 - Winter 2019