Beer-Braised Pork Jowls
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Gastrotools
Recipes from professionals
Braised pork jowls are a wonderful slow-cooked dish in the cold months of the year. The meat becomes tender as butter after prolonged preparation, and the sauce gets plenty of flavor depth from time in the casserole with jowls, vegetables, apple sauce and porter. Remember to clean the pork jowls before frying – or ask your butcher to do it.
Enjoy the braised pork jowls with good mashed potatoes and sautéed kale.
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Servings
: 4
servings
Ingredients
1
large onion
3
cloves
garlic
2
carrots
2
parsnips
2
stalks
celery leaf
1
kg
cleaned pork jowls
Oil for frying
2
tbsp
apple cider vinegar
1
dark beer, e.g. porter
4
dl
apple sauce
4
dl
chicken stock
3-4
sprigs
thyme
2
bay leaves
Optional cornstarch for thickening
Salt and pepper
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Instructions
Step 1/10
Peel and chop the onion and garlic. Peel the root vegetables and cut them into rough chunks. Chop the celery leaves coarsely.
Step 2/10
Brown the pork jowls in oil in an ovenproof casserole and set aside.
Step 3/10
Now sauté the onion and garlic in the same casserole until the onions are translucent.
Step 4/10
Add the vegetables and sauté for another 2-3 minutes.
Step 5/10
Return the pork jowls to the casserole together with vinegar, beer, apple sauce, stock, thyme and bay leaves. Bring to a boil, skim off foam, and cover with a lid.
Step 6/10
Place in the oven at 140°C fan/160°C conventional oven for approximately 1.5-2 hours until the meat is tender. Alternatively, you can let it simmer on the stovetop until the meat is tender.
Step 7/10
Remove the meat from the casserole and strain the liquid into a smaller casserole. Discard the vegetables.
Step 8/10
Reduce the liquid until it has a suitable taste and consistency. Season with salt and pepper.
Step 9/10
Turn the pork jowls in the sauce before serving.
Step 10/10
Enjoy the braised pork jowls with mashed potatoes and sautéed kale.
