Pork Cheek and Cherry Stew with Roast Potatoes and Tenderstem Broccoli

Name: Pork Cheek and Cherry Stew with Roast Potatoes and Tenderstem Broccoli
Prep time: 20 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 4 portions
Ingredients: 500 g water; 800 g potatoes; 8 garlic cloves; 50 g olive oil; 3 tsp salt; 6 pinches ground black pepper; 100 g onions; 100 g carrot; 100 g celery; 5 Tbsp plain flour; 8 pork cheeks; 2 ½ Tbsp olive oil; 220 - 250 g tinned pitted black cherries, in syrup; 25 g sour cherry jam; 330 g cherry beer; 1 dried bay leaf; 3 sprigs fresh thyme; 20 g balsamic vinegar; 350 g tenderstem broccoli; 2 Tbsp cornflour

4.1 (7 ratings)

Difficulty easy

Preparation time 20 min

Total time 2h 40 min

Serving size 4 portions

Ingredients

500 g water
800 g potatoes (e.g. Maris Piper, King Edward), peeled, cut in pieces (approx. 5 cm)
8 garlic cloves
50 g olive oil
3 tsp salt
6 pinches ground black pepper
100 g onions, quartered
100 g carrot, cut in pieces (2 cm)
100 g celery, cut in pieces (2 cm)
5 Tbsp plain flour
8 pork cheeks (approx. 90 g each)
2 ½ Tbsp olive oil
220 - 250 g tinned pitted black cherries, in syrup, drained, reserving syrup (1 x 425 g tin or 1 x 370 g jar)
25 g sour cherry jam
330 g cherry beer
or beer, fruit beer of choice (see tip)
1 dried bay leaf
3 sprigs fresh thyme, leaves only
20 g balsamic vinegar
350 g tenderstem broccoli
2 Tbsp cornflour, mixed with 2 Tbsp water

Nutrition: per 1 portion
Calories: 4366 kJ / 1044 kcal
Protein: 57 g
Carbohydrates: 82 g
Fat: 51 g
Saturated Fat: 13 g
Fibre: 11 g
Sodium: 1949 mg