Smoked Pork Cheeks with Cherry Compote and Dumplings
Ingredients
- Ingredients
- 800 grams smoked Pork cheek
- 6 eggs
- 475 milliliters milk
- 125 grams butter
- 600 grams Pastry flour
- 1 tsp Baking powder
- salt
- 1 organic lemon (zested)
- 100 grams Prune
- 100 grams raisins
- Cherry Compote
- 1 jar Sour cherry
- 2 butter
- ½ tsp grated ginger
- 1 Cinnamon stick
- white peppers
Preparation steps
For the pork cheeks: Place the pork cheeks in a large pot cover with plenty of water.
For the dumplings: Separate the eggs. Melt the butter. Whisk the egg yolks, milk and butter together. Combine the flour, baking powder, a pinch of salt and lemon zest and then stir in the egg yolk mixture until smooth. Whip the egg whites until stiff and fold into the batter.
Lay out a large moistened cloth on a clean work surface. Dust the center with a little flour. Rinse and chop the prunes. Mix with the raisins then arrange on the cloth. Top with the dumpling batter, roll up and tie the ends securely with butcher's twine.
Secure the dumpling to the pork cheeks' pot handles using butcher's twine so that it hangs only halfway inside of the cooking water. Cover, set over low heat and simmer for 1 hour 30 minutes. Remove the dumpling and let rest for 5 minutes. Meanwhile, slice the pork cheeks, if necessary, and sauté in a frying pan.
Remove the dumpling from the cloth and slice. Serve with the cherry compote (recipe below) and pork cheeks.
For the cherry compote: Drain the sour cherries, reserving the juice. Melt the butter in a deep frying pan and sauté the drained cherries. Add the ginger and cinnamon and season with pepper. Pour in 200 ml (approximately 3/4 cup) cherry juice and boil down until slightly reduced. Season with salt and pepper and let cool slightly.
