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

Prep. 20 min

Total 2 h 40 min

4 portions

Ingredients

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