Photo: DAFC

Photo and recipe:

Pig cheeks with elderflower, potatoes and peas in cos lettuce

by Betina Repstock

for 4

8-10 pig cheeks, approx. 720g
Salt and pepper
2 tsp oil
2 sprigs thyme
2 dl concentrated elderflower juice (apple juice can be used instead of elderflower juice)
2 dl white wine
4 dl stock – (water and stock cube are fine)
800 g new potatoes
4 onions, approx. 400 g

Peas in cos lettuce
2 cos lettuce
½ bunch basil
½ clove garlic
1 dl creme fraiche 38%
400g garden peas (or from frozen)

Fresh garden peas or edible flowers for decoration – e.g. pansies

Approx. 2 hours

Pat the cheeks dry with a piece of paper towel. Season with salt and pepper. Heat the oil in a large casserole pan. Brown the meat on all sides, 3-5 mins in total. Rinse the thyme. Add the elderflower juice, white wine, thyme and stock. Reduce the heat, cover and allow the cheeks to simmer for 1½ hours.

Scrub the potatoes. Add to the casserole pan for the final 15 mins. Add a pinch of salt and some water if required.

Peel and chop the onions and cut into quarters. Add to the casserole pan and allow to simmer for the final 5 mins.

Take the cos lettuce - two-three leaves per person – rinse and dry.

Rinse and finely chop the basil. Peel and finely chop the garlic. Whip the creme fraiche until thick and add the peas, basil and garlic. Season with salt and pepper. Spoon the mixture into the lettuce leaves and decorate with flowers.

Take up the cheeks and serve with the onions and potatoes. Reduce the liquid to approx. 2dl. Season with salt and spoon the sauce evenly over the meat.

The recipe is from GLAD FOR GRIS. See more at

Energy distribution and content per person
Alcohol 5%
Protein 28%
Carbohydrate 40%
Fat 27%
3140 kJ – 750 kcal