Marinated Pork Cheeks with Potato Salad and Pumpkin Seed Oil

Preparation of pork cheeks:

– Boil water with vegetables and spices – add pork cheeks, simmer quietly on low heat for about one hour, season stock – remove cheeks, press meat while still warm in a casserole dish and leave to cool for one day Preparation of potato and sugar snap pea salad: – Make potatoes, peel, cut into slices – cut sugar snap peas into lozenges and blanch – clean arugula, rinse and fold in just before serving – add mustard, clear soup, sugar, vinegar, Salt and pepper in a large enough bowl – and 12 tbsp of the pumpkin seed oil gradually fold to a creamy amount – dressing over the potatoes and sugar snap peas form, fold in well, if necessary another time to season with pepper, salt, sugar and pull dressing: Turn out meat and cut into fine slices, spread decoratively on the plate, the leaf salad in the middle and the meat directly before serving with the remaining pumpkin seed oil.

Tip: Always use aromatic spices to refine your dishes!

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