Serves 4-6

Beer Braised Pork Cheeks

  • Prep Time 20 Minutes
  • Cooking Time 90 Min
  • Method Direct And Indirect Heat
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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

Nutrition

Instructions

  1. In The Kitchen
  2. Remove The Tendons From The Pork Cheeks.
  3. Chop All Vegetables Into Small Pieces And Get The Other Ingredients Ready.
  4. Rub The Pork Cheeks.
  5. At The Braai
  6. Prepare The Braai For Indirect Heat, Approx. 250°C. If Using A Charcoal Braai, You Will Need 1 Chimney Starter Of Lit Weber Briquettes.
  7. Place The Dutch Oven In The Gbs Grate And Let It Preheat.
  8. Sweat The Cheeks In A Little Oil In The Dutch Oven. Remove And Allow To Rest On The Cooking Grate.
  9. Fry Off The Vegetables In The Dutch Oven, Then Add The Pork Cheeks, Beer, Water And Stock Cube.
  10. Change To Indirect Heat
  11. (On Your Charcoal Braai You Might Have To Remove The Dutch Oven To Do So).
  12. Add The Thyme And Mixed Berries, Put The Lid On And Let It Simmer For Approx. 60 Minutes.
  13. 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

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