600 g to 800 g Pork Jaws
1 Chorizo sausage or
200 g Bacon in cubes
2 Onions coarsely chopped
4 cloves of garlic coarsely chopped
1 Red chili pepper finely chopped
1 Red Pepper fruit in strips
1 tbsp. Paprika smoked
1 tbsp. Paprika Sweet
1 tsp. Cumin bumped
2 dl Madeira
4 dl of Broth or Stock
1 Canned chopped tomatoes
2 tbsp. butter and
3 tbsp. Olive oil for frying
Coarse pepper from the mill and salt
Boil some carrots, parsley root and
parsnip in the dish for the last hour.
Make a mashed potatoes with butter, whipped cream, salt and pepper
Pig jaws braised in Madeira with mashed potatoes
Procedure without liability: Now that the fall has come and it gets darker and colder as the days go on, it will be great with "Hot" simmer food. I was inspired by some pig jaws that I saw in the fridge the day I was in town shopping.
If you use diced bacon instead of Chorizo sausage, bacon should first be slightly browned before the pork jaws.
The pork jaws are browned in a thick bottom pan. After 5 to 10 minutes, add coarsely chopped onion and garlic as well as chili pepper, paprika and cumin. When the onions have taken a little color and become clear, add Madeira and the broth / foundation and simmer for 1 hour and 30 minutes under lid. Maybe a "splash" whipped cream. Remember to make sure it does not boil dry. Choose your own broth or make it yourself. I used a beef stock, which I made myself.
Prepare the pepper fruit and drain the chopped tomatoes (just a little). Cut the chorizo sausage into bite-sized pieces. Put the pepper, tomatoes and sausage into the pan and simmer for approx. 1 hour under low heat. Eventually, the dish is season with salt and pepper from the mill.
If you want some root vegetables as an accessory, now it is time to put them in the pot and simmer with the other things for the last hour.
Serving: I prefer a well-made mashed potato with butter, whipped cream, salt and pepper. However, not too thin in texture.
Garnish: with some greenery - oregano or basil.
Drink: A good red wine is the thing.
Note: Now that you have whipped cream for the mashed potatoes, you should come a "splash" in the sauce.