Pork cheeks with beer

  • Pork cheeks with beer


1. Peel the onions and shred them.
2. Put a large stew on medium heat. Melt a knob of butter. Fry the pieces of onion in the hot butter.
3. Cut the pork cheeks in pieces. (The size of pieces classic pot roast.)
4. Melt a knob of butter in a casserole on a hearty fire.
5. Season the meat with some pepper from the mill and salt. Fry the pork cheek pieces briefly until they have a golden brown colour. Fry e large amount of meat the best in more turns.
6. Do the meat (that's inside not yet cooked) in the stew with onion.
7. Bind together with a piece of kitchen Twine some Bay leaves, a few sprigs of thyme and some parsley stems (if available).
8. Put the onions in the stew, along with a clove.
9. Use the beer to the pan in which the meat was fried to ' deglaze '. Pour into the hot pan and stir all around.Pour the warm beer in the stew with the meat.
10. Sprinkle the sugar in the pot and grease the white sandwich with sharp mustard. Place the sandwich on top of the meat and put the lid on the pot.
11. Let the stew simmer for about 2 hours on low heat or in the oven at 190 ° c.
12. Taste and add some extra salt and pepper to taste.

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  • 2 onions
  • knob of butter
  • 1 kg pork cheeks
  • salt
  • pepper
  • thyme
  • bay leaf
  • parsley
  • 1 clove
  • 1l cherry beer or brown beer (Rodenbach, St. Bernardus Abt 12..) to your own taste
  • 1 white bread
  • 2 tablespoons mustard
  • 2 tablespoons brown sugar

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