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Pork cheeks braised in cider

By November 19, 2016 ,

Pork and apple, a great natural combination. With this dish I incorporate cider and pork cheeks. I love to use the cheeks as they are well suited to long slow braising and take on a wonderful flavour. After a few hours slow cooking they start to fall apart. You don't even need a knife to slice the meat as it is so tender. This is a great winter dish and goes really well with a creamy mash.



1 celery stick finely chopped
1 carrot finely chopped
1 onion finely chopped
2 cloves garlic finely chopped
300ml dry cider
100ml chicken stock
4 pork cheeks (about 150g each)
Bouquet garni (fresh bay, thyme, rosemary and sage)
Oil for frying
salt and pepper to season
20ml crème fraiche
Heaped teaspoon dijon
Heaped teaspoon plain flour


In a cast iron casserole dish fry off the onion, celery and carrot on a low heat until soft, remove to one side on a plate
Brown the pig cheeks on both sides on a high heat and remove to one side
Place the veg back in the pan and add the flour and stir through to cook out on a low heat for 1 minute
Pour in the cider and stock and stir through
Add the pig cheeks and herbs and cover with a lid and place in a low oven at 130c (fan) 140c (normal) for 2 and a half to 3 hours until the cheeks are starting to fall apart

To finish stir through the creme fraiche and dijon before serving

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3 comments

  1. when do you use the dijon mustard?

    ReplyDelete
  2. The mustard and creme fraiche are stirred through at the end. I've updated the recipe to reflect this.

    ReplyDelete
  3. thanks! it was delicious, by the way!

    ReplyDelete