Polik wieprzowy z kaszą grzybową i warzywami puree

Pork cheeks with mushroom groats and vegetable purée


  • 200 g pork cheeks
  • 2 g bison grass
  • 1 g cracked pepper
  • 100 g spinach
  • 10 g dried mushrooms
  • 3 grains of allspice
  • 2 bay leaves
  • 2 mini carrots
  • 100 g leek
  • 200 ml chicken stock
  • 20 g potatoes
  • 200 ml orange juice
  • 0.1 g saffron
  • 20 g butter
  • 40 g millet groats
  • 100 ml mushroom stock
  • 20 ml heavy cream (36%)


Marinate beef tenderloin in bison grass and cracked pepper for 3-4 hours. Fry the marinated meat in oil and continue to stew with vegetables and dried mushrooms. Add allspice, bay leaf and towards the end, red wine.

In a small saucepan, boil carrots in chicken stock with orange juice and a pinch of saffron. When the carrots are soft and the liquid almost completely evaporated, mix into smooth mass and season to taste with salt and pepper.

In a second saucepan, stew leeks and one potato in butter with a little bit of chicken stock. Add spinach, stew for a little longer, and then mix into a smooth mass and season to taste with salt and pepper.

Cook the millet groats in the mushroom stock. After plating the groats, add a little bit of cream.