Pork ears in red wine sauce with almond oil, cranberry and horseradish shavings


  • 3 pork cheeks
  • 25 grams celery root
  • 25 grams carrots
  • 50 grams onion
  • 0,25 tablespoons tomato paste
  • 50 milliliters dry red wine
  • 125 milliliters beef stock
  • 40 grams butter
  • 0,5 onion spring
  • 0,5 sprig of rosemary
  • 0,5 tablespoons almond flakes
  • 0.25 horseradish root
  • 0,5 tablespoons cranberry
  • 0,25 bay leaf
  • 1,25 teaspoons juniper berries
  • 0.25 cloves sticks
  • 5 grains of black pepper
  • salt and black pepper
  • vegetable oil for frying

Preparation method (receipt)

Smooth out pork cheeks with knife, wash and roast them in the deep frying pan. Season with ground pepper and salt. Dice onion, carrot and celery root, add vegetables , tomato paste and 30 milliliters of water in the pan, fry about few minutes , stirring. After simmer add dry red wine, juniper berries, bay leaf, peppercorns, clove and beef broth, reduce the heat to a minimum and stewe under a cover for 1,5-2 hours until cheeks become soft. Put cheeks to the warm place, screen received sauce, boil until thickening and salt to taste. Melt butter in the pot, roast almond flakes in it. Add chopped green onion and rosemary into butter. Drop pork cheeks into the spicy butter and fry them on a small heat a few minutes. Peel horseradish and grate it. Put pork cheeks on a plate, pour wine sauce and almond oil over it , sprinkle with cranberries and horseradish shaving.

pork cheeks celery carrot onion tomato paste red wine beef broth butter chive rosemary almond flakes horseradish cranberry bay leaves juniper berries clove pepper salt pepper rapeseed oil