RECIPE: Pigs' Cheeks in Cider with Roast Apple Slices

by - January 13, 2010

I've developed a minor obsession for pigs' cheeks ever since trying them for the first time at the brilliant Ginger Pig gastro pub. A minor obsession that has turned somewhat extreme upon finding out you can get a nice bag of these for around £1.20, serving two people handsomely. Cooked slowly, these plump little morsels reward you with a succulent, melt-in-the-mouth meal.

They are really gaining popularity, probably for the new wave of interest in "forgotten cuts" as well as the cost. I found these ones in my local Waitrose but I have been back twice since to find they have sold out, so grab them when you see them.

Keeping the cheeks king in this dish, they were simply served up with roast apple slices (slice an apple, brush with olive oil and sprinkle with salt and roast for 20 minutes), buttered mash and braised cabbage.

Serves 2

6 Pig Cheeks, trimmed of fat
1 small onion, finely sliced
1tbs olive oil
Knob of butter
400ml dry cider
3 Sage leaves

Preheat the oven to 160C.

Sautée the sliced small onion in olive oil and butter until softened. Add the pigs' cheeks and brown. Add the cider, season and bring to the boil.

Transfer into an ovenproof dish and place in the preheated oven for 70 minutes, turning and basting with the cider regularly. After 70 minutes add 3 sage leaves and return to the oven for a further 20 minutes.

Remove from the oven to rest for 10 minutes and serve with the reduced cider sauce.

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