Preparation

Start by washing and cutting the cheeks and season with salt. Reserve for half an hour.

Place the oil in a pan with the cheeks and let it brown for 5 minutes.
Add the onion, the chopped garlic, the bay leaf, stir everything and let it sauté.

Remove the seeds from the chilli pepper

Add beer, chili, thyme and finely chopped tomatoes without skin.

Let it stew for 10 minutes, over low heat.

If necessary, add a little water and let it stew until the cheeks are soft and the sauce is refined.

Serve with chips or boiled potatoes, and rice

Ingredients

  • 1kg pork cheeks
  • 2 onions
  • 4 cloves of garlic
  • 1 bay leaf
  • 33 cl black beer
  • 1 chilli pepper
  • Fresh thyme
  • 2 very ripe tomatoes
  • salt
  • Olive oil