Pork cheeks stewed with beans, parsnips and pears
At the end of the cooking time, stir the parsnip into the contents of the casserole and cook, covered, for another 30 minutes. Uncover, stir in the pears and cook uncovered for another 45 minutes, until the meat and beans are really tender and the liquid has reduced in volume and thickened slightly.
Ingredients · Servings For 4–6 people
- 150 g borlotti beans
- 6 pieces of pork
- 2 tbsp plain wheat flour
- 3 tbsp olive oil
- 2 pcs onion
- 300 ml pear juice
- 2 tbsp red wine vinegar
- 750 ml chicken broth
- 2 sprigs rosemary
- 2 sprigs thyme
- 250 g parsnips
- 2 pcs pear
Method · 5 h 20 min
- Rinse the beans the day before and soak them in a bowl of cold water.
- Dust the meat with flour mixed with a little salt and pepper. Heat 2 tablespoons of oil in a deep saucepan over medium-high heat and brown the meat on all sides. Remove and set aside, then add the remaining oil and add the onion and fry for 10 minutes until soft and golden.
- Preheat the oven to 160°C, fan to 140°C. Pour pear or pineapple juice and vinegar into a saucepan with the onion, bring to the boil and let it bubble for a few minutes while you scrape off the browning with a spatula. Pour the stock into the saucepan, add the herbs and the drained beans, heat to the boil and cook for 15 minutes. Then place the meat in the liquid, cover and move the saucepan to the oven for 2 hours.
- At the end of the cooking time, stir the parsnip into the contents of the casserole and cook covered for another 30 minutes. Remove the lid, stir in the pears and cook uncovered for another 45 minutes until the meat and beans are really tender and the liquid has reduced in volume and thickened slightly. Season with salt, pepper and vinegar. Mashed potatoes or mashed potatoes and fresh bread are good as a side dish. SOMETHING EXTRA Instead of the cheeks, you can use 600–750 g of leaner pork shoulder, cut into approx. 5 cm cubes. Recipe and photos taken from Olive Magazine.
SOMETHING EXTRA Instead of cheeks, you can use 600–750 g of leaner pork shoulder, cut into approx. 5 cm cubes.
Recipe and photos taken from Olive Magazine.