Pork cheeks with brussel sprouts
3 servings
25 minutes
Pork cheeks with Brussels sprouts is a refined dish of Belgian cuisine that combines the tenderness of meat and the spiciness of vegetables. Belgians are known for their ability to turn simple ingredients into a true gastronomic masterpiece. The cheeks, rich in flavor, develop a golden crust when fried, while the lightly blanched Brussels sprouts retain their texture and slight bitterness. A mix of aromatic garlic and spicy chili pepper makes the dish warming and hearty. It’s an ideal option for a cozy dinner on a cool evening, which can be complemented with a glass of aged Belgian beer. The dish highlights the depth and diversity of Belgian cuisine, where the simplicity of ingredients harmoniously blends with rich flavor nuances.
1
Prepare the ingredients.
2
Cut the pork into cubes about 2 cm. At this stage, the skin can be removed.
- Pork cheeks: 0.5 kg
3
Send the cheeks to a dry hot skillet.
- Pork cheeks: 0.5 kg
4
Pour boiling water over the cabbage.
- Brussels sprouts: 200 g
5
Drain the water after 2 minutes.
6
Crush the garlic with a chef's knife (2 pcs.).
- Garlic: 4 cloves
7
Add garlic to the pan as soon as the fat is released.
- Garlic: 4 cloves
8
Cover with a lid and fry on high heat, stirring occasionally, for about 12 minutes.
9
Remove the lid, add salt, and stir.
- Salt: to taste
10
Cut the cabbage in half.
11
Then add salt.
- Salt: to taste
12
Put the cabbage to the cheeks.
- Brussels sprouts: 200 g
13
Crush the remaining garlic again with a knife.
- Garlic: 4 cloves
14
Then chop finely.
15
Season the cabbage with ground pepper.
- Mixed peppercorns (four peppers): 1 teaspoon
16
Stir. Cook for about 5 minutes.
17
Clean the hot pepper and remove the seeds.
- Chili pepper: 3 g
18
Cut into small pieces.
19
Mix the cheeks with cabbage and reduce the heat to medium.
20
Add pepper.
- Chili pepper: 3 g
21
Then add garlic.
- Garlic: 4 cloves
22
Stir and cook for about 3 minutes.
