Name: Pork Cheeks
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Serves 4
Cuisine: New Nordic
Ingredients: 25 g salted butter; 1 small onion, finely chopped; Mashed celeriac or potato, to serve; 2 tbsp extra-virgin olive oil, plus extra for drizzling; 500 ml (2 cups) dark beer; 12 pork cheeks, about 675 g total; 3 tbsp chopped thyme leaves; 1 of each small–medium red, white and yellow onions, peeled and kept whole; 175 g celeriac, finely diced; 100 g carrots, finely chopped; 1 tbsp honey; 2 tbsp thyme leaves

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

About

Every part of the pig is used in Danish cooking and it’s common to see pork cheeks for sale. This traditional recipe of braising pork cheeks in beer with celeriac, carrots and onion, is given its modern look with how it is served.

Ingredients

12 pork cheeks, about 675 g total
3 tbsp chopped thyme leaves

Method

Preheat the oven to 180°C (350°F). Pat the pork cheeks dry. Mix the thyme with salt and pepper and use to season the meat. Reserve any thyme seasoning.

Melt the butter in a 7.5 cm-