How do you store pork cheeks in brown beer?

If you have prepared pork cheeks in brown beer and are not going to eat them right away, or have leftovers, let them cool to room temperature first. Then store them in an airtight container in the refrigerator. The dish can generally be kept in the refrigerator for 3-4 days.

Can you freeze pork cheeks in brown beer?

Pork cheeks in brown beer can usually be stored in the freezer for up to 2-3 months without much loss of quality. Remove the frozen pork cheeks from the freezer and let them thaw slowly in the refrigerator. This can take several hours to overnight, depending on the amount. Heat a large pan over medium heat and add a bit of oil. Once the pork cheeks are fully thawed, place them in the pan and cook for a few minutes on each side until they are heated through. You can also add some extra brown beer to refresh the sauce and bring the flavors back to life. You can serve them with mashed potatoes, vegetables, or another side dish of your choice.

Which vegetables should I serve with pork cheeks in dark beer?

In this recipe for pork cheeks, I'm serving them with peas and carrots.

Why are we cooking this pork cheek recipe in the oven?

The oven is truly a lifesaver for stews! By placing the covered pot in an oven at 160°C, the heat distribution around the pot is perfectly even. Your sauce can't burn on the bottom (which sometimes happens on a hob if you're not careful), and the meat has all the time it needs to transform into pure butter.

Which brown beer should I choose for the sauce?

Choose a beer with character that isn't too bitter. A classic Sint-Bernardus Pater 6, Westmalle Dubbel or Grimbergen Bruin work fantastically. The sugars in the beer caramelise beautifully with the apples and balsamic, creating that deep, glossy sauce.

Recipe Pork Cheeks with Brown Beer

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1h + 2h cooking

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Next Level

Pure nostalgia, cosiness and hours of enjoyment at a full table. With this best recipe for pork cheeks, we are going for the ultimate meat dish. We make the pork cheeks with dark beer, a generous spoonful of mustard, balsamic vinegar and, my secret sweet touch, pieces of Jonagold apple. This is a classic pork cheek recipe, prepared the way grandma used to make it, but with a modern Next Level twist. Serve them with golden brown croquettes, glistening peas and carrots, and a generous portion of fresh mayonnaise.

Ingredients

What do you need?

Quantity: 4P

The pork cheeks
8 pork cheeks
1 good knob of butter
1 large red onion, finely chopped
2 Jonagold apples, peeled and finely chopped
Thyme and bay leaves
1 tablespoon tomato paste
1 clove, crushed with a mortar
1 tablespoon mustard
Balsamic cream
2 bottles of brown beer

For the vegetables
1 bunch of young carrots, cleaned and sliced thinly
1 shallot, finely chopped
1 knob of butter
300g peas, fresh or frozen
1 bunch of parsley, finely chopped
Pepper and salt

Side dish
About 16 pieces of potato croquettes
Fresh mayonnaise

8 pork cheeks
1 good knob of butter
1 large red onion, finely chopped
2 Jonagold apples, peeled and finely chopped
Thyme and bay leaves
1 tablespoon tomato paste
1 clove, crushed with a mortar
1 tablespoon mustard
Balsamic cream
2 bottles of brown beer

1 bunch of young carrots, cleaned and sliced thinly
1 shallot, finely chopped
1 knob of butter
300g peas, fresh or frozen
1 bunch of parsley, finely chopped
Pepper and salt

About 16 pieces of potato croquettes
Fresh mayonnaise

Preparation method

How do you make this?

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Preheat the oven to 160°C.

Prepare the pork cheeks by removing any membranes. Season them with pepper and salt.

Sear the cheeks in butter until golden brown on both sides. Remove them from the pan and set aside.

In the same pan, sauté the onion and apple. Add the crushed clove, balsamic cream, tomato paste, and mustard. Deglaze with brown beer and stir well.

Return the pork cheeks to the pan, add thyme and bay leaves, and ensure the cheeks are submerged in the sauce. Cover and place in the oven for 2 hours.

For the vegetables: cook the carrot slices for 5 minutes in salted water, drain. Sauté the shallot in butter, add carrots and peas with a splash of water and let simmer for 5 minutes. Finish with parsley.

Check if the cheeks are tender. Meanwhile, fry the croquettes.

Serve the pork cheeks with the vegetables, croquettes, and a generous spoonful of fresh mayonnaise.