PaleoAce » Recipes » Main Courses & Side Dishes » Recipe
Bruges Fool (Pork Cheeks)
This recipe is inspired from a meal we had in Bruges. The stew contained Bruges Fool from the local brewery. Here is a completely paleo version:
Ingredients (serves 6):
- 2 pork cheeks (using a sharp knife separate from the skin and cut into chunks)
- 4 small (or 2 large) red onions (diced)
- 4 cloves of garlic (crushed and diced)
- 2-3 carrots (cut into chunky slices)
- 2 sweet potatoes (cut into chunky slices)
- 1 punnet of mushrooms (halved. I used white and chestnut mushrooms)
- ¾ bottle of red wine
- Salt
- Generous amounts of black pepper
- Smoked paprika (1 tablespoon)
- Paprika Hot (1 tablespoon)
- Oregano (1 tablespoon)
- Rosemary (1 tablespoon)
- Mustard seeds (2 tablespoon)
- Olive oil (to cover the bottom of the pan)
How To Make It:
Fry the onions and garlic in olive oil in a large, deep pan. Stir in the diced pork cheeks and add all the spices, herbs & seasoning. When the cheeks are all evenly coloured stir in the carrots, potatoes and mushrooms. Cover it with the red wine and bring it to boil. Place the lid on the pan and let it cook slowly over gentle heat for a minimum of 1 ½ hours but t note that he longer it cooks for the better.
Serving Suggestions:
Enjoy with some sweet potato and parsnip mash or cauliflower mash. Alternatively on a bed of your favourite steamed vegetable.