PREPARATION

Cut 1 onion into half rings and the roots in half slices. Cut the other onion into fine pieces. Cut the savoy cabbage into strips and blanch briefly, cool in ice water. Brush the mushrooms clean and scrape the stalks with a knife, and cut off the tip of the stem.

Transfer the pork cheeks to taste with salt and pepper and roll lightly in flour. Beat the excess flour and set aside. Melt the butter until a hazelnut brown color and crust here the pork cheeks in to. Add the onion and carrot slices. Season with salt and pepper, and add bay leaf, marjoram and thyme sprigs. Add to this the tomato paste and stir well to.
Deglaze with the beer and the long distance. Make sure everything nicely covered. Finally add more brown sugar. Bring to a boil in a sealed cover and simmer for about a half hour to stew in the oven at 150°C.

Sauté the onion glassy other in a knob of butter. Add the savoy cabbage and shiitake increasing. Season with salt and pepper, and add at the end, away from the fire also some oregano leaves.

To train them, you first apply a layer of sauce with vegetables in a soup plate, then arrange your trimmings savoy cabbage and mushrooms. Then a layer of pork cheeks and garnish with a sprig of marjoram. This dish can be served with potato croquettes example.