Slow-braised pig cheeks
- March 2018
- Serves 4-6
- Hands-on time 45 min, oven time 3 hours
”This is a slow, rich stew for a long lunch. The good news is, once it’s in the oven, it requires little work – so you can put your feet up.” – Steffi Knowles-Dellner
- 24.3g (6g saturated)
- 28.2g (19.8g sugars)
If you can’t get hold of pig cheeks, you can use pork shoulder instead. If you have any leftovers, they will keep in a sealed container in the fridge for up to 3 days.
Cook the pig cheeks. Cool, then refrigerate for up to 2 days or freeze in a sealed container for up to 3 months. Defrost thoroughly and reheat gently until piping hot throughout.
Rate & review