Pork cheeks a la Bourguignon with mashed potatoes

Here I use pork jowls, which also taste wonderful and become tender as butter when they have time to simmer for a long time in the lovely red wine sauce, and finally get the finishing touch of caramelized pearl onions, which round off the dish to perfection and make the taste absolutely irresistibly delicious.

Perfect for lovely Sunday dinners and dinners for guests during the winter months.

Also try: recipe for pork jaws braised with beer>>.

Working time 45 minutes.

Number of people: 4.

Freezable Yes

Pork cheeks a la Bourguignon

4 timer

45 min.

2 days

And

4 pers.

while I'm cooking

750 g pork jaws

20 g wheat flour

100 g bacon, sliced

2 onions, finely chopped

3 carrots, diced

5 dl red wine, preferably Pinot Noir

1 tablespoon dried thyme

4 bay leaves

2 dl vegetable broth

250 g mushrooms, cut in half

150 g pearl onions

25g sugar

20g butter

1 tablespoon olive oil, for frying

salt and freshly ground pepper

Mashed potatoes

1½ kg potatoes

75g butter

1½ dl milk

1 pinch of nutmeg

salt and freshly ground pepper

For serving

1 broad-leaf parsley, finely chopped

4 hours before serving, clean the pork jowls, pat them dry with kitchen paper and roll them in flour, season with freshly ground pepper and salt.

Fry the bacon slices until crispy in a little oil on a hot pan. Let the bacon drip off onto a piece of kitchen paper and chop it coarsely.

Heat a frying pan with oil. Add butter and let it shimmer. Brown the pork jowls well on all sides. Turn down the heat a little and sauté the onions and carrots in the pan with the meat until the onions are soft. Add the bacon to the pan together with the red wine, thyme, bay leaves and stock, bring slowly to the boil. Turn down the heat, put a lid on and let the dish simmer on low heat for 3-3 1/2 hours.

One hour before serving, heat a pan over high heat with oil. Add butter, let the butter melt and roast the mushrooms until they get a nice golden brown crust.

Melt the sugar and butter in another pan and let it caramelize. Add the pearl onions and turn them in the sugar syrup for 15-30 minutes until they are deliciously golden and caramelized.

Stir the mushrooms and caramelized pearl onions into the pork jowl stew and season well with salt and freshly ground pepper. Serve the pork jowl a la Bourguignon with mashed potatoes and a sprinkle of finely chopped parsley.

Mashed potatoes Boil the potatoes in unsalted water until tender. Heat the milk in a saucepan until it is about 50 degrees.

Mash the warm, freshly cooked potatoes lightly with butter and then beat the mashed potatoes with a hand mixer, while adding the warm milk little by little, until the consistency of the mashed potatoes is creamy, airy and velvety.

Season with salt and freshly ground pepper, as well as freshly grated nutmeg.