Pork Cheeks with Paprika and Onion Vegetables

Rating: 3.4545 / 5.00 (11 Votes)

Total time: 1 hour

Servings: 4.0 (servings)


For the bell bell pepper and onion vegetables:


For the pork cheeks with paprika-onion vegetables, peel the root vegetables and cut into small cubes. Peel and thinly slice the garlic.

Season the pork cheeks with salt and pepper. Heat clarified butter in a frying pan and fry the pork cheeks all around. Take out. Add vegetables to the roast and fry. Add garlic and fry briefly.

Add the paradeis pulp and stir well. Deglaze with port and red wine and pour in the soup. Put the pork cheeks back in and steam in the preheated oven at 180 °C for about 1 hour until soft.

For the bell bell pepper and onion vegetables, wash and dry the bell peppers. Cut in half, removing the stalk, seeds and white skin. Cut peppers into strips. Cut the scallions into thick rings, garlic into thin slices.

Heat oil in a pan and fry peppers and onions. Add the garlic and fry. Deglaze with white wine and add soup. Let it simmer a bit and season with salt and pepper. Finally stir in the cream.

Remove the pork cheeks, drain the gravy and bind with some ice-cold butter flakes. Arrange the pork cheeks with the paprika and onion vegetables and pour the sauce over them.

Preparation Tip:

Serve with this recipe for pork cheeks with paprika and onion vegetables potato rösti and crisp green salad.

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