Braised pig’s cheeks with caramelised leeks
- March 2010
- Serves 4
- Takes 15 minutes to make, 3¼ hours to cook
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.
- 24.5g (12.6g saturated)
- 11.6g (4.8g sugars)
To make this recipe in a slow cooker brown the pigs cheeks as in the recipe and place in the slow cooker. Fry the onions and leeks with the honey until golden and sticky and add to the slow cooker with the remaining ingredients except for the mustard and cream, cover with the lid and cook on the low setting for 5 hours until tender. Stir in the mustard and cream before serving.
Pair it with a sweetly ripe red such as Chilean Pinot Noir.
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