Korean-Style Pork Mince Bowl
Prep time: 5 mins
Cooking time: 15 mins
Easy
Serves:
4
Elderflower Wine Braised Pork Cheek With Root Vegetables
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Looking for a hearty meal that hits the spot? Elderflower wine takes this mouth-watering recipe combination to another level.
Cook time: 2 hrs and 0 mins
Serves: 4
Cooking Skill: Easy
Ingredients
8
pork cheeks
2 tablespoons
oil
40ml
elderflower cordial
2
medium carrots, peeled and diced
2
medium leeks, diced
3
celery stalks, chopped
120ml
elderfloweer wine
200ml
hot pork stock
Method
Step 1
Preheat the oven to 140°C, 120°C Fan, Gas Mark 1.
Step 2
Cook the carrot, leek and celery until soft, then place in a pan with pork cheeks, elderflower wine, cordial and stock.
Step 3
Bring to the boil , reduce the heat, cover and cook in the oven for 2 hours or until tender.
Step 4
Once cooked remove the cheeks from pan, strain the sauce and reduce to a thick sauce consistency.
Step 5
Serve the cheeks with roasted root vegetables and horseradish mash.
Method
Step 1
Preheat the oven to 140°C, 120°C Fan, Gas Mark 1.
Step 2
Cook the carrot, leek and celery until soft, then place in a pan with pork cheeks, elderflower wine, cordial and stock.
Step 3
Bring to the boil , reduce the heat, cover and cook in the oven for 2 hours or until tender.
Step 4
Once cooked remove the cheeks from pan, strain the sauce and reduce to a thick sauce consistency.
Step 5
Serve the cheeks with roasted root vegetables and horseradish mash.
Elderflower Wine Braised Pork Cheek with Root Vegetables
Ingredients
- 8 pork cheeks
- 2 tablespoons oil
- 40ml elderflower cordial
- 2 medium carrots, peeled and diced
- 2 medium leeks, diced
- 3 celery stalks, chopped
- 120ml elderfloweer wine
- 200ml hot pork stock
Method
Step 1
Preheat the oven to 140°C, 120°C Fan, Gas Mark 1.
Step 2
Cook the carrot, leek and celery until soft, then place in a pan with pork cheeks, elderflower wine, cordial and stock.
Step 3
Bring to the boil , reduce the heat, cover and cook in the oven for 2 hours or until tender.
Step 4
Once cooked remove the cheeks from pan, strain the sauce and reduce to a thick sauce consistency.
Step 5
Serve the cheeks with roasted root vegetables and horseradish mash.
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