Gourmet Red Wine Braised Pork Cheeks

Zubereitung

1. Remove the membrane from the pork cheeks and cut them into roughly 100 g pieces.
2. Season generously with the pork seasoning blend, let rest for 1 hour, then dredge in flour.
3. Brown the meat on both sides in hot lard until a deep red crust forms, then remove and set aside.
4. Saute the finely chopped onion until golden, then caramelize the tomato paste together with it.
5. Add the garlic, celery stalks, celeriac, carrots and the browned meat.
6. Pour over the dry red wine (topping up with beef stock as needed) and braise in the kamado grill at 120-130 C in a cast iron pot, uncovered.
7. Cook for about 3 to 3.5 hours, checking the consistency; the gravy should reduce to a thick sauce and the meat should be fork-tender.
8. Serve with bread dumplings or mashed potatoes.