KALE, STEWED PORK CHEEKS AND BLACK TRUFFLE PEARLS TOAST

INGREDIENTS (for 2 people)

- Pork Cheeks (made with shitake sauce)

- 10 g kale

- 6 portobello mushrooms

- 4 shiitake mushrooms

- 60 g red onion

- 4 slices rustic bread

- 1 jar of black truffle pearls

- 40 g camembert

- A pinch of salt

- A pinch of pepper

- A pinch of cumin

- 1 tablespoon of Extra Virgin olive oil

- 1 beer

- 2 potatoes, about 100g

METHOD:

Pork cheeks stew:

In a pan, brown the pork cheeks with olive oil and reserve. In the same pan, add the onion and the mushrooms well chopped. Stir and season with salt, pepper and cumin. If it dries add two tablespoons of water. Return the pork cheeks to the pot, the beer and warm water. Cook for 70-80 minutes at medium heat. Dice the potatoes in small pieces, place in a silicon pot and put in the microwave for 8 minutes. Add them to the stew.

Serve on the toasted rustic bread with the Kale, the cheese and Espora Gourmet's Black Truffle Pearls.

Recipe by @posturerocomida https://www.instagram.com/p/Bjj9oMuBWuN/