Pork cheeks with cheese sauce

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Pork cheeks with cheese sauce
It has always been said that from the pig to the gait, referring to the fact that all its meat can be used, but not all its parts are seen in the same way. The sirloin, the feather or the ham are more appetizing parts than other areas of the animal. Among the latter were the cheeks, a meat from the chewing muscles of the pig, but for some time now they have become a highly coveted part. It stands out for being a meat with a honeyed and gelatinous texture that offers a great intensity of taste and that can bring a lot of play to our table. Like everything in this life, if we want our guests to enjoy it, it is necessary that the cheek be of quality. In the case of the https://www.masialaportella.com/ portal, an online store that sends first-class meat to your home.

Recipe Ingredients
Let’s get to know the ingredients that we are going to need to make delicious pork cheeks with cheese sauce.

3 clean pork cheeks
2 cloves of garlic
1 onion
1 leek
1 carrot
1 glass of broth
100 g of Roquefort cheese
1 glass of heavy cream
3 eggs
Flour
Sprig of parsley and chopped
Olive oil salt and water
Steps to make pork cheeks with cheese sauce
Once we know the ingredients that we are going to need, it is time to get to work. The first thing of all will be to cook the meat, since due to its characteristic, it requires a long time to make it tender. To do this, we will put the cheeks together with the vegetables, salt and a little olive oil in a casserole with water. We will leave them on the fire for an hour and a half. After that time, if we see that they are not tender, we can leave them a little longer. The cooking broth will be reserved for later use.

Once the meat is at its point, it is time to dive right into preparing the cheese sauce that will accompany it. To do this, we will cook a glass of the meat broth together with the Roquefort cheese and the milk cream. We will keep it on the fire for a few minutes, until we see that the cheese has melted and everything has mixed well, acquiring the desired thickness.

While the sauce is finished, we will take the cooked cheeks, filleted them with a size of a finger thick, we pass them in flour, then we dip them in egg and finally we fry them in a pan with oil and the cloves of garlic cut in half. When they are golden brown, we will remove them to a plate, together with absorbent paper to remove as much oil as possible.

When we have gone through the pan all the pieces, in a tray we will place the pieces of the cheek, adding the cheese sauce on top.

We recommend not adding a lot of sauce as it may not be liked by everyone. You can always add a little and place the rest inside a sauce boat so that each diner can serve themselves as they please.

What do you think of the recipe that we have left you today? Cheer up and share your comments with all of us. We are waiting for you!

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