Pork Cheeks With Celeriac Purée Recipe

Name: Pork Cheeks With Celeriac Purée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.4kg of pork cheek (joue de porc); 50g carrots - roughly chopped; 50g onions - roughly chopped; 5 garlic cloves; 1 small bunch of Thyme; 1 Bay leaf; 2 litres red wine; 100 ml red wine vinegar; 300ml veal stock (or beef stock); 3 Tbs olive oil; 350g butter; 20 black pepper corns; 30g flour; 700g celeriac; 200ml milk; 150 ml cream; Pepper and salt

Servings: persons

1.4kg of pork cheek (joue de porc)
50g carrots - roughly chopped
50g onions - roughly chopped
5 garlic cloves
1 small bunch of Thyme
1 Bay leaf
2 litres red wine
100 ml red wine vinegar
300ml veal stock (or beef stock)
3 Tbs olive oil
350g butter
20 black pepper corns
30g flour
700g celeriac
200ml milk
150 ml cream
Pepper and salt

1
Marinate the pork cheeks in the onions, carrots, garlic cloves, thyme, bay leaf, pepper corns, red wine and red wine vinegar. Leave it for 24 hours in the fridge. Then pull them out and let them drain.
2
In a casserole, melt 100g of butter with a teaspoon of the olive oil. Fry the pork cheeks till they get a bit of colour on all sides, for about 3 minutes. Add the onions, carrots and herbs from the marinade - and fry these till they also get a bit of colour.
3
Pour in the marinade. Bring it to the boil, and let it simmer gently for 50 minutes, until the meat is tender.
4
While this is cooking, peel the celeriac, chop it into big cubes, and cook it in the milk, adding a little water to ensure it's covered, for about 20-3 minutes. Drain the liquid. Put it in a blender, until it is pureed. Just before serving it, mix in the cream and 250g of butter. Season.
5
Add the veal stock to the marinade sauce and reduce it till it gets about as thick as cream. pass it through a fine seive.
6
Serve the pork cheeks on the celeriac puree, and pour over the sauce. Serve with some steamed broccoli or mange-tout.

2700

kcal

Calories

210

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1.4kg of pork cheek (joue de porc), 50g carrots - roughly chopped, 50g onions - roughly chopped, 5 garlic cloves, and more.

Yes, Pork Cheeks With Celeriac Purée falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Cheeks With Celeriac Purée

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions