Braised Pork Cheeks with Spring Leeks and New

Soak the pork cheeks for 1/2 hour, rub dry and remove the silver skin and fat. Keeping the preparation steps for the sauce, season the cheeks with pepper and fry them briefly in a roaster with olive oil until the pores close. Put the cheeks aside and in the same roaster chop carrots, onion, 1 bunch of leek, celery and sauté heartily. Add some butter, caraway seeds, a bay leaf spice, paradeis pulp, the preparation steps of the pork cheeks, as well as the garlic cloves with peel, roughly crushed. When the whole has a strong color, add the pork cheeks and the red wine to the vegetables. Cook in the oven at 250 degrees for 40 to 45 minutes.

Chop the thyme and rosemary very finely and drizzle with a little olive oil. Cook the potatoes with skin in boiling hot salted water with a bay leaf seasoning. Then cut them in half and roast them lightly in a frying pan with a little olive oil on the skin side and sprinkle with the chopped herbs and the breadcrumbs.

Cut the remaining spring onions into tender strips, sauté in a little water and butter until soft and stir in chopped parsley.

Remove the pork cheeks from the roaster, strain the vegetables and the gravy through a sieve. Reduce the stock slightly and stir in ice-cold butter pieces to thicken. Watch out: the sauce must not make now. Season to taste with salt and freshly ground pepper.

Potatoes

(*) Hussar

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