Beer braised pork cheeks

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

METHOD

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.

COOKING METHOD: Direct/Indirect
BRAAI TEMPERATURE: 250°C
CORE TEMPERATURE: 85°C
PREPERATION TIME: 15 minutes
COOKING TIME: 70 minutes
TOTAL TIME: 85 minutes
EQUIPMENT: Gourmet Braai System (GBS) Dutch Oven
SKILL LEVEL: Medium

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