Serves 4-6
Beer Braised Pork Cheeks
- Prep Time 20 Minutes
- Cooking Time 90 Min
- Method Direct And Indirect Heat
Ingredients
- 8 Pork Cheeks (Alternative Use Pork Shoulder)
- 1 Stock Cube, Beef
- 1 Garlic Bulbs
- 2 Carrots
- 2 Shallots
- 1 Leek
- 2 Portobello Mushrooms
- ¼ Bunch Of Thyme
- 330 Ml Beer
- 100 Ml Water
- 100 G Mixed Berries
- 2 Tbsp. Vegetable Oil
- Salt
- Pepper
- Rub:
- 2 Tbsp. Coarse Ground Black Pepper
- 1 Tbsp. Onion Powder
- ½ Tbsp. Garlic Powder
- ½ Tbsp. Cumin
- 1 Tbsp. Paprika
- 1 Tbsp. Salt
Instructions
- In The Kitchen
- Remove The Tendons From The Pork Cheeks.
- Chop All Vegetables Into Small Pieces And Get The Other Ingredients Ready.
- Rub The Pork Cheeks.
- At The Braai
- Prepare The Braai For Indirect Heat, Approx. 250°C. If Using A Charcoal Braai, You Will Need 1 Chimney Starter Of Lit Weber Briquettes.
- Place The Dutch Oven In The Gbs Grate And Let It Preheat.
- Sweat The Cheeks In A Little Oil In The Dutch Oven. Remove And Allow To Rest On The Cooking Grate.
- Fry Off The Vegetables In The Dutch Oven, Then Add The Pork Cheeks, Beer, Water And Stock Cube.
- Change To Indirect Heat
- (On Your Charcoal Braai You Might Have To Remove The Dutch Oven To Do So).
- Add The Thyme And Mixed Berries, Put The Lid On And Let It Simmer For Approx. 60 Minutes.
- Season With Salt And Pepper.
- Preparation Time: 20 Minutes
- Braai Time: 70 Minutes
- Total Time: 90 Min
- Serves: 4-6
- Skill Level: Medium
- Cooking Method: Direct And Indirect Heat
- Braai Temperature: 250°C
- Equipment: Leather Glove, Chimney Starter
What Do You Need? Recommened Tools
Leather Glove
R549.00
Chimney Starter
R599.00
