It takes some time to cook pork cheeks, but the meat is fantastically tasteful. My grandmother used to put the cheeks in the sylte she made from an entire pig’s head.
2 shallots, finely chopped
3 sticks celery
10–12 pork cheeks, about 600 g
2 cloves garlic, finely chopped
200 ml white wine
10 sprigs thyme
Salt and freshly ground pepper
150 g pearled spelt
300 ml water
200 g beetroot
50 g horseradish
CUT THE FENNEL IN HALVES and thereafter in slices. Cut the celery in slices.
TRIM THE PORK CHEEKS and brown them on both sides in olive oil in a pot. Add garlic, onion and fennel into the pot and add white wine, thyme, salt and pepper. Let simmer under a lid for 40 minutes, and add a little water if the water boils dry.
RINSE THE PEARLED SPELT IN COLD WATER, leave to dry in a colander, and add it thereafter to the pot with the pork cheeks. Add water and celery. Again bring to a boil and let it simmer for another 20 minutes.
MEANWHILE, grate beetroot and horseradish and mix it in a bowl.
SERVE STEAMING HOT with beetroot and horseradish on top.
PHOTO BY Lars Ranek
+45 26 20 62 08
J. A. Schwartz Gade 12