Saute coarsely chopped onion, shallot and finely chopped garlic in butter and put this preparation in a large casserole with fresh thyme and bay leaves. Dust the pork cheeks with flour, season with pepper and salt and fry until golden brown on all sides in hot butter. Put them in the casserole. Pour veal stock and brown beer, such as Trappist or Abbey beer, over them and sprinkle them with mustard. The meat should be completely submerged. Leave to simmer without a lid for about 1 ½ hours until the cheeks are cooked. Finish the sauce with honey and chopped basil. Use sauce binder, only if absolutely necessary.

pork cheeks in brown beer

ingredients - info pork cheeks butter onions shallot garlic Trappist beer veal stock bay leaf thyme

mustard honey basil Optional in the winter version: cloves juniper berries blueberries sugar

And then the winter version, as in the photo: omit the honey and basil. Replace with cloves, juniper berries and a cooked blueberry jelly. Serve on seasonal vegetables, such as red cabbage with apples and croquettes or fries.