Pork cheeks with bread dumplings and Bavarian cabbage
Voorbereiding
Sear the pork cheeks on all sides in a large pan with the rapeseed oil. Peel the onion and carrots and cut into hazelnut-sized pieces. Remove the cheeks from the pan. Fry the vegetables for 10 mins. Add the cheeks back in, add the paprika powder, caraway, salt, pepper, bay leaves and mustard and pour in the beer and vegetable stock. Cook the pork cheeks on a medium heat for approx. 2 hours until they are tender.
For the breadcrumbs, cut the bread rolls into 1 cm cubes. Peel and finely dice the onion. Melt the butter in a small pan over a medium heat. Fry the onions for 5 minutes until translucent and pour in the milk. Heat the milk and onion mixture and place in a bowl with the bread rolls, knead and leave to stand for 15 minutes. In the meantime, wash the parsley, shake dry and chop finely. Whisk the eggs, add to the rolls with the parsley and spices. Mix the mixture well.
Shape the dumpling mixture into a 3-4 cm thick roll, wrap tightly in cling film and seal both ends. Bring a large pan of salted water to the boil, simmer and leave the roll to soak for approx. 20 mins. The water should not boil.
Wash the cabbage, remove the stalk and cut into thin strips. Peel and halve the onion and also cut into thin strips. Heat the clarified butter in a large pan and sauté the onions and cabbage on a high heat for 10 minutes until both have coloured. Add the caraway seeds and pour in the vinegar and beer. Season with salt, pepper and nutmeg and simmer gently for a further 15 minutes until the cabbage is soft. At the end, add the cold butter to thicken.
Remove the dumpling roll from the water, leave to cool briefly and cut into finger-thick slices. Heat 2 tablespoons of butter in a large pan until it foams. Fry the dumpling slices in it until golden brown and keep warm.
For the crunchy topping, finely dice the bacon and fry in a pan over a medium heat for 5 minutes until crispy. Then add the panko and fry for 2 minutes until golden brown. Season with a little ground fennel seed.
As soon as the pork cheeks are soft, remove them from the sauce and pass the sauce through a sieve. Return the cheeks to the sauce. Season to taste with salt and pepper.
Serve the pork cheeks with the cabbage, napkin dumplings and sauce.
Ingredients:
- 4 pork cheeks
- 1 large vegetable onion
- 2 carrots
- 400 ml wheat beer
- 1 litre vegetable stock
- 1 tbsp mustard
- 3 bay leaves
- 1 tsp caraway seeds
- 1 tsp paprika powder
- salt, black pepper
- 250 g stale bread rolls
- 2 vegetable onions
- 2 tbsp butter
- 260 ml milk or oat milk
- 20 g flat-leaf parsley
- 2 organic eggs
- salt
- Black pepper from the mill
- nutmeg
- 1 small white cabbage
- 1 large vegetable onion
- 2 tbsp clarified butter
- 2 tsp whole caraway seeds
- 2 tbsp vinegar
- 200 ml wheat beer
- salt
- Black pepper from the mill
- nutmeg
- 50 g cold butter
- 100 g bacon
- 3 tbsp panko breadcrumbs
- 1 pinch of ground fennel seeds
