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Flemish pork cheeks

One of the most popular and classic recipes of Flanders.

Preparation time 120 minutes


  • 12 pork cheeks
  • 1 onion cut into ring
  • 1/2 bottle dark Trappist beer
  • 2 tbsp spicy mustard
  • 1 sprig thyme
  • 2 bay leaves
  • 300 ml brown veal stock
  • 2 pats of butter
  • 1 tsp Sherry-azijn
  • salt & pepper
  • 100 g rocket salad
  • dash of olive oil


  • 12 chanterelles
  • knob of butter
  • salt & pepper


  • 12 spring onions
  • splash of water
  • knob of butter
  • salt & pepper


Remove the husks the pigs cheeks and season with salt and pepper. Put the olive oil along with half the butter in a casserole and color the pork cheeks on both sides. Remove the cheeks from the pan.

Pour the fat from the pan, melt the remaining butter in the same pan and fry the onion. Add the remaining ingredients and stir well. Put the sauce with the pork cheeks and cook approx 1 hour until the cheeks are ready.

Remove the pork cheeks out and sieve the remaining gravy. Let the sauce reduce until a nice thick sauce. Cut the pork cheeks in and fry in butter. Finish the sauce with butter and sherry vinegar.

Rocket salad

Mix the arugula with some olive oil and season with salt and pepper.

The Bearnaise

Prepare the sauce according the recipe in the link.

Spring onions

Wash the onions and cut them into pieces of about 7 cm. Sauté the onions over medium heat until tender in a little butter, water, salt and pepper.


Clean the chanterelles by scraping. With a small knife the steal Rinse briefly in cold water and pat carefully dry with a clean kitchen towel. Place the mushrooms on the kitchen towel and let them dry on this.

Fry the chanterelles briefly in a little butter and season with salt and pepper.


Arrange the pork cheeks on a hot plate, along with the spring onions and chanterelle. Proceed with the arugula, tomatoes, basil cress and béarnaise sauce.

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