The French and the Iberians share a tradition with slow-cooked pork cheeks. Whereas the Iberians like to cook their cheeks in an array of aromatic root vegetables flavoured with rosemary and sage, the French vary their pork cheek recipes. One of the most popular is a combination of both traditions, pork cheeks cooked in cider, herbs, wine and vegetables.
- 8 pork cheeks
- 600 ml cider
- 250 g apples, grated
- 200 g carrots, grated
- 2 celery stalks, chopped thin
- 175 g red onion, finely sliced
- 150 g fruit jelly
- 3 rashers smoked streaky bacon, cut into strips
- 60 ml red wine
- 45 g white flour
- 1 tbsp olive oil
- 5 g black pepper
- 5 g salt
- 3 parsley sprigs chopped
- 10 sage leaves, young, whole
Carmelise the onions in the olive oil, leave to cool.
Season the flour, dredge the cheeks in the seasoned flour.
Combine the apples, carrots and celery.
Place the carmelised onions in the bottom of a slow cooker (or if not available in a casserole dish).
Place half of the apple mixture on top.
Place the pork cheeks and the bacon strips on top of the apple mixture.
Place remaining apple mixture on top of the pork cheeks.
Spoon the fruit jelly onto the apple mixture.
Place the herbs on top and cover everything with the cider and red wine.
In the slow cooker cook at the highest heat for 90 minutes or until bubbles arise on the surface. Cook at medium heat for an hour, then at the low heat for four hours.
In the oven cook at 160ºC for 60 minutes, reduce heat to 100ºC, cook for four hours.