How do you store pork cheeks in brown beer?

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

Can you freeze pork cheeks in brown beer?

Freezing: Portion the pork cheeks in brown beer into individual or family-sized portions if you plan to eat them separately. This makes it easier to thaw only the amount you need. Place the portions in freezer bags or airtight freezer containers. Make sure to remove any air bubbles to prevent freezer burn. Label the containers with the freezing date so you know how long they have been in the freezer. Pork cheeks in brown beer can usually be stored in the freezer for up to 2-3 months without much loss of quality. Reheating: Thawing: Take the frozen pork cheeks out of the freezer and let them thaw slowly in the refrigerator. This can take several hours to overnight, depending on the amount. Reheating in a pan: Heat a large pan over medium heat and add a little oil. Once the pork cheeks are fully thawed, place them in the pan and cook for a few minutes on each side until heated through. You can also add some extra brown beer to refresh the sauce and bring the flavors back. Reheating in the oven: Preheat the oven to about 180°C. Place the thawed pork cheeks in an ovenproof dish, cover them with aluminum foil, and bake for 15-20 minutes, or until heated through. Make sure the pork cheeks are hot before serving to kill any bacteria and retain the flavor. You can serve them with mashed potatoes, vegetables, or another side dish of your choice.

Pork cheeks with brown beer, carrots, peas, and croquettes

Name: Pork cheeks with brown beer, carrots, peas, and croquettes
Cook time: 1 min
Total time: 1 min
Yield: 4P
Ingredients: 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

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Discover this delicious recipe for braised pork cheeks in brown beer with carrots, peas, and croquettes.

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Ingredients

What do you need?

Quantity: 4P

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

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

Preparation method

How do you make this?

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.