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

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

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

Yes, you can make the pork cheeks with brown beer in advance and store them in the refrigerator. Store the pork cheeks and sauce separately and reheat them before serving. Prepare the mashed potatoes just before serving the dish for the best taste and texture.

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

A dark and robust beer, such as a brown ale, works well with these pork cheeks. You can also use a Belgian beer, like a dubbel or a quadrupel, for a richer flavour.

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 pork cheeks in brown ale. Also, serve a simple side salad for some added freshness.

Pork cheeks with brown beer and mashed potatoes

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Nothing says “coziness” quite like pork cheeks cooked in dark beer. By using a robust Trappist ale or a brown table beer, combined with a touch of pear syrup, you create a rich, deeply flavored sauce that’s perfectly balanced. In this recipe, we opt for classic winter carrots. They absorb all the delicious aromas of the brown stock and the beer, while retaining their natural sweetness. Want to switch things up? Parsnips, celeriac, or braised Belgian endive also pair beautifully with this tasty pork cheek stew. It’s the perfect way to present a meat dish with a festive touch; a true classic that will impress everyone at the table!

Ingredients

What do you need?

Quantity: 4P

1 knob of butter
1 tbsp rapeseed oil
Salt and pepper
16 pieces of pork cheeks +/-800g
500 g carrots
1 sweet onion
Thyme/bay leaf
75 cl brown table beer or Trappist beer 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 with
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.