Tender and flavorful, pork cheeks are pieces that deserve to be known. I can easily find them at the butcher in my market or at a butcher specializing in farm products (pork and poultry). A family dish that we love.
Peel and slice the shallots. Soften them in a pot with the oil for 3 to 4 minutes.
Add the pork spiders and brown them for about 5 minutes on each side.
Grate the zest of one of the lemons and squeeze the juice from both. Pour over the pork spiders, season generously with salt and pepper, and sprinkle with sugar.
Add the rosemary, mix, reduce the heat, cover, and let simmer for about 30 minutes.
Pour the cream into the pot, mix to coat the meat well, and let it reduce a bit to achieve a creamy sauce.
To finish, sprinkle with chopped chives and serve (in the baking dish if it is presentable) with pasta and grated cheese.
0 servings
4
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EN