Can you make pork cheeks with brown beer and mashed potatoes with other meat?

Yes, you can also make this dish with beef or lamb instead of pork cheeks for a different flavor and texture.

Can you prepare and store pork cheeks with brown beer and mashed potatoes in advance?

Yes, you can prepare this dish in advance and store it in the refrigerator. Keep the pork cheeks and sauce separate and reheat them before serving. Make the mashed potatoes just before serving for the best flavor and texture.

What type of beer is best to use for the pork cheeks?

A dark and strong beer, such as a brown beer, works well in this recipe. You can also use a Belgian beer, such as a dubbel or a quadrupel, for a richer flavor.

What side dishes go well with pork cheeks with brown beer and mashed potatoes?

Roasted vegetables like Brussels sprouts, carrots, or broccoli pair well with this dish. Also serve a simple salad for some extra freshness.

Pork cheeks with brown beer and mashed potatoes

Name: Pork cheeks with brown beer and mashed potatoes
Cook time: 1 min
Total time: 1 min
Yield: 4P
Ingredients: 1 knob of butter; 1 tbsp canola oil; Pepper and salt; 16 pieces of pork cheeks +/-800g; 500 g carrots; 1 sweet onion; Thyme/ bay leaf; 75 cl brown table beer or Trappist at room temperature; 1 tbsp pear syrup; 1 tbsp tomato paste; 200 ml brown stock; A bowl of flour to coat the pork cheeks; Mashed potatoes to serve (recipe); Chopped parsley for garnish

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A flavorful stew with pork cheeks as tender as butter, a rich sauce, and winter carrots served on a bed of mashed potatoes.

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Ingredients

What do you need?

Quantity: 4P

1 knob of butter
1 tbsp canola oil
Pepper and salt
16 pieces of pork cheeks +/-800g
500 g carrots
1 sweet onion
Thyme/ bay leaf
75 cl brown table beer or Trappist at room temperature
1 tbsp pear syrup
1 tbsp tomato paste
200 ml brown stock

A bowl of flour to coat the pork cheeks
Mashed potatoes to serve (recipe)
Chopped parsley for garnish

Preparation method

How do you make this?

Let butter and oil foam in a cast-iron pot.

Season the cheeks well with pepper and salt, coat them in flour, and place them side by side in the pot, browning them nicely all around, then remove from the pot, set aside, and add the finely chopped onion, letting it color nicely.

Add the tomato paste and let it cook for a moment, deglaze with the beer, add thyme, bay leaf, and pear syrup, mix briefly, return the pork cheeks to the pot, season with pepper and salt, and let simmer under a lid for at least 1 hour until they are super tender.

Peel and slice the carrots, adding them about 20 minutes before the cooking time is up.

Serve with mashed potatoes.

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