Cider braised pig cheeks
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.
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