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Pork Cheek and Cherry Stew with Roast Potatoes and Tenderstem Broccoli
TM6

Pork Cheek and Cherry Stew with Roast Potatoes and Tenderstem Broccoli

4.1 (7 ratings)

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

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