Pork cheeks with confitted young potatoes and french onion

Ingredients for 0

• 2 Pork cheeks

• Salt and pepper

• 4 pcs. Red peppers

• 4 pcs. Onion

• 4 pcs. Cellery

• 4 pcs. Carrots

• 4 pcs. Leak

• 4 pcs. Young garlic

• 150 ml beef stock

• Concentrated tomato

• Oregano

• Young baby potatoes and small french onions

Directions

• Step 1

  Salt n'pepper pork cheeks Add vegetables Add tomato and oregano Add beef stock Vacuum and cook for 6h at 85°C Once ready, take out cheeks, put all vegetables and juices in a pot and pure until all is a smooth sauce. Add a bit of butter. Put potatoes with skin and french onions peeled, salt n'peppered in a pot with some fresh rosmarine and cover half with oil, cook very slow on low fire for 2,5 hours till confitted

• Step 0

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