Pork cheek, poached farmyard egg in red wine, bread crusts, beech mushrooms, pearl onions and light gravy with Gordon Finest Gold

Preparation

• Clean the pork cheeks and cut each one into three equal pieces.
• Let turn white briefly.
• Place in an oven on 80° C for eight hours.
• Poach the quail eggs in red wine with a dash of vinegar and some water.
• Dice the bread.
• Fry until crispy in olive oil and butter.
• Clean the beech mushrooms and fry them in butter.
• Season with salt and pepper.
• Clean the pearl onions and fry lightly in butter.
• Quench with chicken broth.
• Cover with baking paper and let cook under a lid until al dente ( +/- 30 min. ).
• Then cut them in half.
• For the light gravy: stew the carrots, leek, onion and celery.
• Add thyme, bay leaves, salt and pepper.
• Quench with the beer.
• Let boil down slowly and add the veal broth. Reduce slowly ( approx. 1h30 ) until the gravy is slightly thickened, but without turning the Gordon Finest Gold bitter.
• Sieve before serving.
• Dress with fried potato balls.