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This icon means that this recipe is a meat-based dish. Red and white meat, poultry, cold cuts The symbol on the label means that this recipe is richer than others in calories, salt, total fat and/or saturated fat. See all labels

Stewed pork cheeks

Baked tomatoes

00:50

Total: 50 min

00:15

15 min

00:35

35 min

3.0 0 5 15

rates

Ingredients

4 servings
  • 4 Pork cheeks
  • 1 Zucchini
  • 4 Tomatoes
  • 2 Carrots
  • 1 Chicken bouillon cubes
  • 1 Onions
  • 4 leaf Sage
  • 1 strand Thyme
  • 4 pinch Parsley
  • 2 garlic clove
  • 60 mL (¼ cup) Olive oil
  • 4 pinch Salt
  • 4 pinch Pepper

Preparation steps

  • Peel the garlic, onion and carrot.
  • Wash the zucchini.
  • Dice the carrot and zucchini.
  • Mince the onion.
  • Brown the pork cheeks in a pressure cooker with a little olive oil.
  • Add the onion, cook for 5 minutes, stirring.
  • Add the carrot, zucchini, garlic, and 100 ml of broth, sage, thyme, salt and pepper.
  • Close the pressure cooker and cook for 30 minutes after the first whistle.
  • In the meantime, preheat the oven to 350 °F.
  • Cut the tomatoes in two, place in a baking dish, drizzle with a little olive oil and sprinkle with salt.
  • Bake for 25 minutes. Top with chopped parsley.
  • Serve the stewed pork cheeks along with the baked tomatoes.

Recipe tips

  • This is not a starchy dish, so include grain products in your starter or dessert.