600 g pork cheeks season with 1 tsp. caraway seeds, 1 tsp. paprika powder, 4 clove garlic, minced
Heat in a roasting pot 4 tbsp. Grape Seed Oil Chardonnay together with 1 tbsp. sugar fry the meat on all sides until nicely browned. Roast in the oven at 160 °C for ca. 2 hours. Turn the meat frequently. After half of the roasting time baste the meat frequently with 250 ml dark beer, 1 carrot cut into cubes, combine with 1 celery stick cut into cubes
1 rutabega cut into cubes, add 15 mins. before meat is done.
Take the meat out and set aside. Mix the vegetables with the marinated lentils. Discard surplus marinade.
Lentils:
200 g lentils soaked over night, boil in salted water until tender. Strain and marinate with 1 tsp. Veggie Mustard, 6 tbsp. Rowanberry Vinegar, 6 tbsp. Pumpkin Seed Oil, 1 onion minced salt and pepper.
serves 4
