Tuesday 12th December 2017
Welcome, Guest. | Register
close [x]

Login

Register

Serves 4
Preparation time: 15 mins
Cooking Time: 95 minutes

Ingredients
4 large pig cheeks
2 chopped shallots
1 clove of garlic chopped
500ml chicken stock
250g butter
1 litre dry cider
200g baby silverskin onions peeled
1/2 teaspoon smoked paprika
2 medium leeks
250g goose fat
Pinch of salt

Ingredients for the gravy:
Cooking liquid from the cheeks
The seeds of 1 pomegranate
100g butter
80g flour
Salt and ground black pepper to taste

Share This

Recipe by Ivano de Serio, Head chef of The Old Bakery

Cider braised pig cheeks and confit leeks with paprika onion and pomegranate gravy

Method:
Place 150g of the butter in a deep base pan with the shallots and garlic. Cook for 2 minutes then add the seasoned pig cheeks and roast for 3 minutes. Wet with the cider and stock and cook on medium heat for 90 minutes.

Meanwhile, melt the rest of the butter in a non-stick pan. Add the smoked paprika and the silverskin onions and cook on medium heat for 3-5 minutes and season with salt.

Wash the leeks and gently poach in the melted goose fat for 7-8 minutes.

To make the gravy, melt the remaining butter and add the flour and cook on low heat for 2 minutes. Wet with the cheeks’ cooking liquid, add the pomegranate and cook for 20 minutes.

Strain and season with salt and pepper.

Comments Add your thoughts.

Add a comment


  • Please note, your comment will appear upon approval by an administrator