Laurent Mariotte receives on Saturday at the Table des Bons Vivants the head of the restaurant "Iodé" in Vannes (Morbihan) Sophie Reigner. For the occasion, she offers a recipe for pork cheeks, marinated with local buckwheat beer.

Ingredients for 4 persons) 

8 pork cheeks

3 carrots

2 onions

1 bottle of Telenn Du

thyme

laurel

3 tablespoons flour

salt

pepper

oil

salted butter

Recipe 

The day before, peel and cut the carrots into rings, mince the onions.

Marinate the pork cheeks with carrots, onions, thyme, bay leaf and Telenn Du beer.

The next day, remove the pork cheeks from the marinade. In a large hot saucepan add the oil and butter and brown the pork cheeks. Drain the vegetables from the marinade, add them to the pork cheeks. 

Mix and simmer with the flour. Mix again. Moisten with beer and simmer over medium heat for 1 hour, 1 hour 30 minutes.

You can enjoy this dish with a pan-fried spring vegetable or new Noimoutier potatoes.

Variation of the recipe

You can vary the "liquid" of the marinade, by changing the Telenn Du beer with a cider, or a red wine for example.