Cut the 1 kg pork cheeks into cubes of about 3 cm. Put the meat in a bowl and season heavily with salt, pepper and possibly with 1 bag stewing spices. Also sprinkle with 2 tbsp flour and mix well.
Shred the 2 onions. clean the 250 g mushrooms and cut into wedges. Grate the 4 carrots and cut into slices.
Implementation
Melt 2 tbsp butter in a large casserole over medium-high heat. Fry the meat in portions until crispy brown on all sides. Remove meat from pan and set aside.
Deglaze the bottom with a little butter and/or a little beer. Fry the onions over low heat until soft and golden brown, about 10 minutes.
Place the meat back in the pan on top of the onions. Add , and . Add the shredded carrots and mushrooms. Pour over with .
Coat the 2 slices bread on one side with 2 tbsp mustard and place them mustard side down on the stew meat.
Add 1 tbsp maple syrup and 1 tbsp apple cider vinegar.
Bring to a boil, lower the heat and simmer gently with the lid on the pan for 1 to 1.5 hours, or until the meat is buttery tender.
Stir in the stew, remove the bay leaves and thyme sprigs.
Taste and finish with additional pepper, salt, sweet (maple syrup) or sour (apple cider vinegar).
Serve the stew with fries, mashed potatoes or a piece of crusty bread.
Voedingswaarden
Serving: 1portion | Calories: 600kcal
Tips
Thickness of the sauce: The sauce is thickened by the flour, a sandwich, and the boiling down. Still not enough? Then add cold dark roux (purchased or homemade).
Sweetness of the sauce: Make the sauce sweeter by using dark sugar or maple syrup.
Beer choice: This recipe used Pied Boeuf dark table beer, which already gives a sweet touch. Other dark beers are also suitable, but note that each beer gives its own specific flavor (sweet/bitter) to the sauce!
Carrots and mushrooms: Maybe not part of the original recipe but I like it.