Roasted Pork Cheeks with Spinach and Soft Potato Dumplings
Ingredients
Instructions
Clean and trim the meat, cut each piece in half and then flat in half, but this time not all the way through (we always get a 'press' this way), season with salt, pepper, and sprinkle with dried garlic. We can sear it right away on all sides in fat or, like me, refrigerate it overnight to marinate (marinated meat is just a level higher, tastier, more tender according to me). Place the seared pieces in a baking dish and add onions and garlic to the drippings, sauté, add ground chili, honey, and then pour in broth. Let it 'boil down' from the bottom, scrape everything nicely from the bottom with a spoon, mix well, pour this mixture over the meat in the baking dish and add beer. Seal tightly with a lid or we can also use aluminum foil and bake at 150 degrees for about 2 and a half to 3 hours, basically until the meat is perfectly tender, optionally add more broth.
1kg of pre-cooked potatoes (peeled) Grate the potatoes finely and mix with the rest of the ingredients. Immediately form small round dumplings the size of a ping pong ball from the dough. Place them in boiling salted water, lift them gently from the bottom so they don't stick to the pot, and cook for about 20 minutes. Remove the cooked dumplings with a strainer, transfer to a larger bowl, and lightly coat with oil while still warm to prevent sticking.
Let the onion and garlic brown in oil, pour in milk, add frozen spinach, cover with a lid and let it simmer. Then gradually stir in flour by spoonfuls, season with salt, pepper, and cook until thickened, the flour must be well cooked through. Season with Podravka seasoning, optionally dried garlic or ground chili.
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