Beer braised pork jowls

Braised pork jowls is great comfort food for the cold months of the year. The meat becomes incredibly tender after hours of cooking, and the sauce has an incredible depth of flavour from the pork, vegetables, applesauce and porter. Remember to clean the pork jowls before roasting - or have your butcher do it.

Enjoy the braised pork jowls with mashed potatoes and butter-fried cabbage.

4 people


1 large onion

3 cloves of garlic

2 carrots

2 parsley roots

2 stalks of celery

1 kg trimmed pork jowls

Oil for frying

2 tbsp. apple cider vinegar

1 dark beer, e.g. porter

4 dl applesauce

4 dl chicken stock

3-4 sprigs of thyme

2 bay leaves

Cornstarch for thickening

Salt and pepper

Step by step

Peel and chop onion and garlic. Peel the root vegetables and cut them into rough cubes. Coarsely chop the celery.

Brown the pork jowls in oil add them to an ovenproof pan and set them aside. Now sauté the onion and garlic in the same pan until the onions are clear. Add the vegetables and continue sautéing for 2-3 minutes. Put the pork jowls back in the pot together with the vinegar, beer, applesauce, stock, thyme and bay leaves. Bring the pan to the boil, skim off the foam, and put the lid on. Put it in the oven at 140 degrees hot air/160 degrees normal for approx. 1.5 – 2 hours, until the meat is tender. Alternatively, you can let it simmer on the stove until the meat is tender.

Remove the meat from the pot and strain the liquid into a smaller pot. Discard the vegetables. Cook the liquid until it has a suitable taste and consistency. Season to taste with salt and pepper.

Toss the pork jowls in the sauce before serving.

Enjoy the braised pork jowls with mashed potatoes and butter-fried cabbage.

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