pig cheeks in cider
When I served this up I simply said it was pork as I wasn't too sure how well the idea of pig cheeks would go down...they went down a treat as they are absolutely delicious!
2 pig cheeks per person (or a joint of pork)
2 sharp apples, cored and sliced
1 large onion, thickly sliced
500ml premium cider
500ml chicken stock
freshly ground pepper
- Preheat oven to gas mark 4.
- Add a glug of oil to a shallow pan and brown the pig cheeks.
- Add the onions and let them soften.
- Add the apples, the cider and stock. Bring to the boil.
- Carefully transfer all the ingredients into a casserole pot*
- Place in the oven for 3 hours.
- Remove from the oven and place the cheeks on a serving dish, cover with foil and leave in a warm oven.
- Place the casserole pot on a medium heat on the stove, add cornflour mixed with cold water to thicken. Cook it off for 10 minutes to eliminate the flour taste.
- Serve the pig cheeks on a bed of mashed potatoes, top with apples and onions, pour over cider gravy and season with freshly ground pepper.
* alternatively at this stage you could transfer everything into a slow cooker and cook on high for 3 hours or on low for 10 hours. In this case reduce the cider and stock quantities to 250ml of each.