Bacon or Złotnicka pork cheeks with baked celery root purée


  • bacon or złotnicka pork cheeks 1 kg
  • onions 2
  • carrot 1
  • celery stalks 2
  • white wine 250 ml
  • fennel root 0,5
  • dry-roasted coriander seeds 1 teaspoon
  • fresh apple juice 200 ml
  • allspice 3 grains
  • bay leaves 2
  • apple 1
  • a few leaves marjoram
  • For the baked celery root purée
  • small celery roots 2
  • clove garlic 1
  • butter 100 g
  • salt to taste
  • oil to bake the celery roots
  • For the red onion jam
  • red onions 3-4
  • red wine 100 ml
  • balsamic vinegar 80 ml
  • cane sugar or honey 2-3 tablespoons
  • a few tablespoons oil for frying
  • salt and pepper to taste


Clean the bacon or pork cheeks, brown them in a pan with the oil, and then put them in a pressure cooker. Peel the carrot and onion, and dice together with the celery. Sauté the vegetables in the same pan and add them to the meat in the pressure cooker. Add the wine, apple juice and sufficient water to cover. Add the fennel, coriander seed, allspice and bay leaves. Bring to a boil, then shut the lid and pressure cook for 45 minutes on a slow fire. Prepare the purée: peel the celery roots, cut them in cubes and mix with the crushed garlic, salt and oil. Bake at 180°C until they are a golden colour. Set aside some slices for decoration and blend the rest with the butter.

Prepare the jam: peel the onion and thinly slice it. Sauté approx. 30 minutes in the oil on a slow fire. Add the sugar or honey, balsamic vinegar and red wine. Simmer another few minutes, until the jam thickens and becomes translucent. Season with salt and fresh pepper according to your taste. Lift the bacon out of the pressure cooker, dry, cut in serving portions and brown in a pan without fat. Strain the meat broth, and reduce on a slow fire until it thickens to the consistency of a sauce. Cut the apple into matchstick strips and place in iced water to firm them up and make them crisp. Put the purée on individual serving dishes, add the bacon slices and onion jam on top. Sprinkle some sauce over each dish. Decorate with marjoram leaves and the apple slices.