Pork cheeks are a slow roast, with plenty of liquid to ensure they are meltingly tender. Pork and beef cheeks are one of our favourite cuts. As pork is classically paired with apple, cider makes a great braising liquor, and served with APPLE SAUCE. Perfect.
INGREDIENTS Serves 4
2 tablspoons Olive oil
650g Pork cheeks
1 Onion, chopped
1 Celery stalk chopped
2 cloves Garlic, finely chopped
1 tablespoon plain flour
330 ml dry cider
250 ml Chicken stock
2 sprigs Fresh thyme
1 Bay leaf
1 slice Orange peel
1 teaspoon Honey.
METHOD
Heat the oven to 160C.
Heat 1 Tablespoon of the olive oil in a large frying pan over a medium heat. Brown the pork cheeks on both sides, then transfer to a casserole dish.
Add the onion and celery to the frying pan and cook gently until soft, about 5 minutes. Add the garlic and cook for a further 1 minute, add to the casserole dish.
Add the remaining oil to the frying pan and stir in the flour to make a roux. Pour in the cider and allow to bubble up, then pour in the chicken stock. Bring to the boil and pour over the pork cheeks. Ensure the pork cheeks are submerged in liquid.
Add the herbs and strip of orange peel, cover the dish and place in the oven. Cook for 2-2½ hours until they are tender and literally melt in the mouth.
Remove bay leaf and thyme stalks. Stir through the honey just before serving.
Serve pork cheeks with mashed potato and apple sauce.
Original recipe. Nigel Slater.
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