Schwein - May 24, 2026

Braised pork cheeks from the BLACK POT

Recipe Facts

Difficulty:
medium ◉◉◉◎◎

Serves:
approx. 4 people

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• 12er Dutch Oven/ Black Pot
• Frying pan

Ingredients

For the pork cheeks:
• 12 pork cheeks
• 100 g celeriac,
diced 
• 100 g carrots,
diced 
• 200 g onion, diced 
• 1 tbsp tomato paste 
• 200 ml strong red wine 
• ½ l veal stock 
• 150 g butter (sour cream butter) 
• 2 spring onions,
cut into 2 cm pieces 
• 2 sprigs rosemary 
• 2 tbsp almond flakes
 • 1 piece horseradish 
• 2 tbsp cranberries 
• 1 bay leaf 
• 5 juniper berries 
• 1 clove
 • 20 black peppercorns 
• Salt
 • Pepper
 • Thistle or rapeseed oil for frying

More about "Dutch Oven" can be found in the Bookazine Black Pots

In our FIRE&FOOD Shop you'll find great SETs on the topic of Black Pots!

Preparation

➊ Trim the pork cheeks, fry them in hot oil in the Dutch Oven, season with salt and pepper.

➋ Add the diced vegetables and fry with them. Add the tomato paste for roasting and stir constantly. Deglaze with 100 ml of water, continue to glaze and reduce slightly.

➌ As soon as it starts to simmer again, add the wine and veal stock. Crush the bay leaf, juniper berries, clove and peppercorns in a mortar and add to the Dutch Oven, bring everything to a boil while stirring. Now distribute the briquettes, possibly reduce them, so that the cheeks can simmer gently for 1 ½ to 2 hours. Make sure that the cheeks are always covered with liquid. Stir everything occasionally so that meat not covered does not become too dry.

➍ As soon as the cheeks are tender and can be easily separated with a spoon (!), remove them from the liquid and keep warm. Pass the braising liquid through a fine sieve, reduce to a creamy consistency and season with pepper and salt if necessary. Then set the cheeks aside and keep warm.

➎ For the sauce, foam the butter in a pan and roast the almond flakes in it. Add the spring onions and rosemary and toss. Lightly salt and pepper the butter mixture. Pour the butter mixture over the cheeks and let it soak in for a few minutes.

➏ To serve, remove the cheeks from the pan and place them on a plate. Add the filtered sauce and a few dollops of cranberries. Spread the almond butter mixture over the cheeks and grate fresh horseradish over them.