Cider braised pig cheeks

Serving size: 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


Featured in:
October 2012

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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