Pig’s cheeks are cheap cuts of meat best cooked by braising or slow cooking. This recipe uses them to make a tender, succulent stew – best served with creamy mash or polenta.
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Ingredients
- 12 pig’s cheeks (cushion part only, not whole cheeks, from Waitrose or good butchers)
- 2 tbsp plain flour, seasoned with salt and black pepper
- 4 tbsp olive oil
- 2 large onions, finely sliced
- 2 leeks, finely chopped
- Knob of unsalted butter
- 5 fresh thyme sprigs, leaves stripped
- 1 bay leaf
- 1 tbsp runny honey
- 200ml white wine
- 200ml chicken stock
- 1 tbsp wholegrain mustard
- 100ml double cream
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Method
- Dust the pig’s cheeks in the seasoned flour. Heat half the oil in a large, heavy-based casserole with a tight-fitting lid. Add the pig’s cheeks and cook over a medium heat for 2-3 minutes each side until browned. Remove and set aside.
- Gently fry the onion and leek in the remaining oil and the butter for 20 minutes until soft. Add the herbs and honey and cook over a medium heat until the veg is sticky and golden brown. Return the meat. Pour in the wine and stock. Season and bring to a boil. Cover with the lid. Simmer over a low heat for 2½ hours until tender.
- Remove the cheeks, set aside and keep warm. Bring the sauce to the boil, add the mustard and cream and bubble for 5-10 minutes until you have a rich, golden sauce. Return the pig’s cheeks to the casserole to warm through, then serve immediately.
Nutrition
- 479kcals Calories
- 24.5g (12.6g saturated) Fat
- 46.8g Protein
- 11.6g (4.8g sugars) Carbs
- 1g Salt
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