Serves 1
Directions
- 1Cut the red onion.
- 2Peel the carrots and cut them into slices.
- 3Cut the sweet onion.
- 4Clean the glass ceramic hob.
- 5Fry the onion and carrot in a pot with oil and salt.
- 6Season the pork cheeks with flour.
- 7Fry the pork cheeks in a pan with olive oil.
- 8Add tomato paste and curry to the stew.
- 9Add beer to the stew.
- 10Add the pork cheeks to the stew, cover with stock and water, and cook for one hour.
- 11Let it cool down.
- 12Remove the pork cheeks from the sauce.
- 13Mix the sauce.
- 14Add coconut milk and fish sauce.
- 15Heat the pork cheeks again in the sauce.
- 16Serve with red chilies, cilantro and purple onion.
Ingredients
- 1 unit red onion
- 2 units carrot
- 1 unit sweet onion
- Iberian pork cheeks
- flour
- olive oil
- 2 spoonfuls tomato paste
- curry powder
- 0.5 can beer
- chicken stock
- water
- 1 can coconut milk
- 1 spoonful fish sauce
- red chilies
- cilantro
- purple onion
- rice
Equipment
knifecutting boardpotpanfork
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