pork cheeks with Belgian Rodenbach beer and perfect Belgian chips - fried in beef dripping

Pork cheeks with Belgian Rodenbach beer is a delicious heart warming dish. Pork cheeks are underrated which is a shame as they are super delicious. The rich Rodenbach beer gravy is packed with umami flavours and a perfect sweet/salty balance. Served with perfect Belgian chips/fries/frietjes and Brussels sprouts Enjoy Igor www.facebook.com/cannotstopcookingandbaking Pork cheeks with Belgian Rodenbach beer recipe for 4 people 8 pork cheek muscles 4 x 330ml Rodenbach beer. A Belgian red sour beer or a similar dark beer 2 large onions beef stock cube thyme, rosemary, oregano, bayleaves 4 cloves garlic 1 tbp mustard 1 tbsp dark soy sauce Worchester sauce 1 tbsp molasses or black treacle 2 tbsp maple syrup Chinese five spice butter oil salt & pepper 2 large flowery (starchy) potatoes beef dripping brussels sprouts 1 tbsp honey Method Season the pork cheek muscles with pepper and salt and sear in a hot casserole with a large knob of butter and a dash of vegetable oil Take the pork out of the casserole and fry the chopped onion dark brown in the same fat. Add the thyme, oregano, rosemary, garlic and a pinch of Chinese five spice Add the mustard, the treacle or molasses and the maple syrup Add the pork cheeks and cover with the beer Simmer for 90mins or until soft and tender Braise the Brussels sprout casserole with a large knob off butter on a very low heat with a lid on until tender and caramelized. Add a tbsp of honey and toss the sprouts until coated. Take out the pork cheeks and strain the sauce Add a tbsp of dark soy sauce, a few dashes of Worchester sauce and reduce the sauce until thick and has a syrupy consistency Check the sauce for seasoning. Careful not to add more salt but maybe some more black pepper. Serve with beef dripping double fried chips