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.

serves 3.