Pigs cheek stew with home-made chips & apple sauce recipe
As part of our mission to find the world’s tastiest food we have arrived in Belgium to enjoy a country with culinary traditions that go back to the middle ages… For the main we have Pigs cheek stew with home-made chips & apple sauce – serves four people…
- 1 kg pig cheeks
- 1 Westmalle Double Trappist or Abbey beer
- 1 kg chip potatoes
- 1 large onion
- 2 slices of bread
- Bay leaf
- 8 apples
Preparation time: 3-4 hours
- Fry the meat in the butter until dark brown and season to taste.
- Slice and cook the onion in the butter, add flour to bind.
- Put everything into a large saucepan and add the beer until the meat is completely covered.
- Add thyme and the bay leaf. Add the sliced bread which has been liberally covered in mustard.
- Stew the pig cheeks for a few hours on a low heat until they are cooked.
- Peel the apples, remove the core and cut into eight pieces.
- Cook the apples on a low heat with a knob of butter, sugar and a bit of water.
- Stew the apples and stir now and then until completely cooked.
- Peel the potatoes and cut them into equal pieces.
- Fry the chips for 5 minutes in oil which has been heated to 140°C.
- Drain them and allow to cool.
- Fry them again in oil which has been heated to 180°C until they are golden brown and crispy.
Tip: the best taste is obtained by preparing the stew the day before!
Up next: Waffles!
If you have any tweaks, suggestions or you have tried the recipe and love it – let us know by leaving a comment below!
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