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Pig’s cheeks stewed in sweet wine
(Joues de porc confites au liquoreux)


Prepare the pig’s cheeks by removing the nerves on both sides. In a pan, fry onions and shallots in butter, enough to cover the bottom of the pan with a layer half a centimetre thick.
Add the pig’s cheeks and brown them. Add salt and pepper. Add Sauternes wine, enough to cover the meat. Cover and leave to cook at low heat for an hour, until the juice is reduced and the meat can be cut with a spoon.
You can serve this dish with white beans.