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.

We Recommend

Warm Salad of Smoked Haddock, Black Pudding and Bacon

Berry, Cherry and Apricot Pie

Strawberry and feta cheese salad

Courgette, white bean and feta fritter with preserved lemon and mint yoghurt

Bombay venison sausages with pineapple and chilli salsa

Courgette and white pepper soup

View all