Pork Cheeks Braised in Olive Oil on Cabbage and Turnips

Season pork cheeks with salt, dust with flour and fry in vegetable oil until hot.

Add onions, fry briefly and layer both in a narrow, high cooking pot. Cover with olive oil, cook at 120 °C in a heated stove until tender. Add leeks, garlic cloves, zucchini peel, green pepper, cumin and oranges and cook for another 15-20 min. Remove the meat and keep warm. Mash the oil with the vegetables and spices, pass through a sieve and beat repeatedly to serve.

Peel the carrots and cut into narrow diagonal slices. Blanch Brussels sprouts and peel off individual leaves. Sauté carrots in 2 tbsp vegetable oil, glaze with a tiny bit of sugar and season with salt. Add Brussels sprouts leaves and toss in frying pan. Roast potatoes in remaining oil until golden and season with salt.

Place cabbage and turnips on heated plates. Put on potatoes, cut pork cheeks diagonally and cover with sauce.

Tip: Always use aromatic spices to refine your dishes!

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