Braised Pork Cheeks in Root Vegetable Broth

Name: Braised Pork Cheeks in Root Vegetable Broth
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 6 Portionen
Ingredients: 13 piece Pork cheeks; 1 Pck. Frozen chicken giblets; 2 tbsp Butter; 1.25 l Organic vegetable stock; 1 pinch Salt; 1 pinch Pepper; 2 tbsp Tomato paste; 2 tbsp Medium-hot mustard; 2 piece Medium-sized onions; 1 kg Root vegetable mix (celeriac, carrot, parsnip, leek, parsley root); 1 pinch Gravy thickener dark

Main course

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

3 h

Servings

Difficulty

Medium

Prep Time

60 Min

This Thermomix® recipe for Braised Pork Cheeks in Root Vegetable Broth is ready in 3 h and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This recipe for braised pork cheeks is a true delight, especially in the cold season. The cheeks are braised until tender and wonderfully absorb the aroma of the root vegetables and broth. I like to make this dish when I want to cook something special for my family. The long braising time is worth it, because the result is an incredibly aromatic and tender meat dish. Dumplings and glazed carrots go perfectly with it! A feast for special occasions.

Ingredients (11 ingredients)

13 piece Pork cheeks
1 Pck. Frozen chicken giblets
2 tbsp Butter
1.25 l Organic vegetable stock
1 pinch Salt
1 pinch Pepper
2 tbsp Tomato paste
2 tbsp Medium-hot mustard
2 piece Medium-sized onions
1 kg Root vegetable mix (celeriac, carrot, parsnip, leek, parsley root)
1 pinch Gravy thickener dark

Preparation (9 steps)

Prepare onions and root vegetables

Peel and quarter 2 medium-sized onions. Clean and coarsely dice 1 kg root vegetable mix (celeriac, carrot, parsnip, leek, parsley root).

Chop onions

Thermomix® Setting

5 sec/Speed 5

Place the quartered onions in the mixing bowl and chop for 5 sec./speed 5. Use the spatula to scrape down from the side.

Sauté onions

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 2 tbsp butter to the onions in the mixing bowl and sauté for 3 min./120°C/speed 1.

180

Add and sauté root vegetables

Thermomix® Setting

5 min/248°F/Speed 1 120

Add the diced root vegetables to the mixing bowl and sauté for 5 min./120°C/speed 1.

300

Add tomato paste and mustard

Thermomix® Setting

1 min/248°F/Speed 1 120

Add 2 tbsp tomato paste and 2 tbsp medium-hot mustard and stir for 1 min./120°C/speed 1.

Season and add pork cheeks

Thoroughly trim 12-14 pork cheeks, season with salt and pepper, and distribute in the mixing bowl on or between the vegetables. Also add 1 pack of thawed and patted dry frozen chicken giblets.

Fill up with broth and braise

Thermomix® Setting

100 min/212°F/Linkslauf Speed 1 100 Reverse

Pour 1-1 1/2 l vegetable broth (hot) into the mixing bowl so that the meat and vegetables are covered. Close the mixing bowl and braise for 100 min./100°C/reverse rotation speed 1.

6000

Strain and thicken sauce

Thermomix® Setting

3 min/212°F/Speed 2 100

Carefully remove the pork cheeks from the mixing bowl and keep warm. Pass the vegetables, chicken giblets and sauce through a sieve. Return the strained sauce to the mixing bowl and season with salt and pepper. If necessary, thicken with some dark gravy thickener and simmer for 3 min./100°C/speed 2.

180

Add pork cheeks and serve

Carefully return the pork cheeks to the sauce and keep warm until serving. Goes well with napkin or bread dumplings, glazed carrots and/or a winter salad.