Wednesday, 30 September 2015

Pork Cheeks Braised in Cider and Apples

I have been experimenting with pork cheeks a lot lately - they are so delicious slowly braised, and yet one of the cheapest cuts of meat out there. I picked up four cheeks for £1.40 in Morrison's for this particular recipe - bargain.

This recipe calls for a bottle (500ml) of apple cider. I also used some Kentish apples straight from a farm in Hunton, but any cooking apples will do.

The combination of cider, apples plus the parsnip make this quite a sweet dish so I serve alongside some mustard mash or with a jacket potato with oodles of grain mustard to offset the sweetness and with extra vegetables too to ward off any colds or flu now the cold is setting in. This is a favourite batch cook meal too - you can make it, freeze it and it can be on the table in thirty minutes when you get in from work mid-week which makes it a winner in my eyes.

Pork Cheeks Braised in Cider and Apples

Here's how:
  • 4 pork cheeks
  • 1 onion
  • 4 celery sticks
  • 2 carrots
  • 1 parsnip
  • 2 apples
  • 1 clove garlic
  • 500ml apple cider
  • 500ml chicken stock
  • Pinch salt & black pepper
  • Pinch of dried thyme or few sprigs of fresh
  • Drizzle olive oil 
Firstly slice the onion and celery, mince the garlic and add to a casserole pot.

Peel the carrots and parsnip and slice finely then add to the pot. Do the same with the apple.

Now drizzle the oil into a pan and place on a medium heat.

Season the pork cheeks and brown all over in the pan. Once browned, add to the pot and cover with the cider and stock.

Give a good stir, season again and place into the oven for 3 hours.

Remove the casserole dish every 45 minutes- 1 hour and give a stir.

When you remove the casserole from the oven check the meat is perfectly tender, it should fall apart easily if you prod it with a fork.

Serve with your accompaniments and enjoy.

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