Winter recipes

"Pork cheek stewed in porter with celeriac puree"

"One of my earliest memories related to food is a brown hare roast served at my grandmother's house. It was skillfully prepared in a baking oven and flavoured with porter beer and syrup. I wanted to create a similar experience using pork cheek which is absolutely the best part of the animal! As a side dish I'm serving a gentle puree made with celeriac which represents the very elite of Finnish root vegetables," says chef Eero Vottonen.

Try out his recipes:


Pork cheek

20 pieces of pork cheeks
200 g button mushrooms
1 bottle (0.33 dl) Finnish Porter or other strong-tasting dark beer
4 dl meat stock
4 bay leaves
6 pimentos
2 sprigs of thyme
Salt and crushed dill

Fry the pork cheeks and chopped button mushrooms. Place them in an oven dish and add all the other ingredients except the salt and dill. Cover with a lid and stew the pork cheeks in the oven for 10 hours at 80 degrees. Season with salt and dill when the cheeks are ripe and break easily.

Celeriac puree

600 g peeled celeriac
3 dl milk
3 dl cream
100 g butter
50 g smoked unripened cheese
Salt and lemon juice

Chop the celeriac into small cubes and place in a saucepan with the milk and cream. Heat and stew the celeriac until completely cooked. Drain the celeriac and keep the liquid. Puree the celeriac in a food mixer with the butter and unripened cheese. Add some of the leftover liquid if the puree is too thick. Season with salt and lemon juice. Serve with the stewed pork cheeks and roasted winter root vegetables.


Read more about chef Vottonen here.