Pig Cheek Stew

Delicious Pig Cheek Stew, classic dish, perfect to serve with som freshly baked potato fries.

Pig Cheek Stew







  • 2 kg of pork cheeks, cleaned
  • 150 g unsalted butter
  • 2 tbsp olive oil
  • 2 chopped onions
  • 2 tbsp flour 
  • 2 cloves of crushed garlic
  • 2 sprigs of thyme
  • 1 thick slice of white bread
  • 2 tbsp sharp mustard
  • 1 bottle of dark Trappist beer
  • 400 ml of brown fond
  • pepper and salt


1. Prep & Season
Remove the membranes from the pork cheeks or ask your butcher to do it for you. Season them with salt and pepper. Put olive oil and 75 grams of the butter in your COMBEKK Dutch Oven. Brown the pork cheeks until they reach a nice color on both sides then remove.

2.Stewing the Cheeks
Remove the fat from the pan. Melt the remaining butter in the same COMBEKK Dutch Oven and fry the onion. Add flour, stir well and add the pork cheeks, garlic, thyme and bay leaf. Spread the mustard on the bread and place on top of the meat.

Pour beer into the Dutch Oven and cook lid-on with a gentle heat for 90 minutes.

3. Reduce
Remove the lid from the pan and allow the sauce to reduce to the desired thickness. Season with salt and pepper before serving.


These products are perfect to use for this recipe:


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