[Trappist]

Hi,
Yesterday was "beery" pork cheek time @ Home.



Paired with a fresh Kasteel dark makes it a heavenly gastronomic experience (=orgasm).

8 fresh big pork cheeks were used. And that's 4 for Katrien and 4 for myself (actually, three were more than enough for me).
For the sauce, I used a full 75cl. bottle of sweet dark Belgian table beer. The one you can buy for cheap at all the Belgian supermarkets.
10 Minutes before the end of cooking (1u30min), I also added a full bottle of Kasteel dark!
I didn't add any drop of plain water. The sauce is purely made of dark beer.
Very important is the way you want to fry the onions (I used two big yellow onions).
They need to be beyond the glaze stade, and actually need to be burned into that right amount of burntness, yes even a bit beyond becoming black roasted. At that exact moment one needs to add the 75cl bottle of dark tablebeer, otherwise the onions would become too burnt.
This gives a nice sweet caramel touch and also a very nice roasty flavor.
Salt, pepper and 3 bay leafs are the seasoning.
This is such a delicious dish and the meat is so tender. It melts on your tongue.... 

Pairing with a Kasteel dark is (ofcourse) essential !

Smakelijk eten and Cheers,
Filip

[Jay]

Looks totally delicious Filip, pork cheeks are such a delicious cut of meat and lend so well to long slow braising.

Cheers
Jay 😋