1 clove of garlic, crushed
Plain flour, for dusting
700g pigs cheeks (about 8 medium sized cheeks)
30 ml cider vinegar
600ml chicken stock (700ml stock for 1.5kg cheeks)
2 medium carrots, peeled and chopped
1/4 swede, peeled and chopped
100g button mushroom, cleaned and left whole if small or halved
2 bay leaf
2 rosemary sprig
Heaped tbs tomato puree
Trim the cheeks of excess fat, removing any membrane, sinew etc.
Heat 1 tablespoon of olive oil in a large, heavy bottomed casserole pot and gently fry chopped onion until translucent. Add the crushed garlic clove for a few minutes. Remove both from the pan and set aside.
In a shallow bowl, season the plain flour and dust each pig cheek in it. Add more oil to the casserole pot and brown cheeks evenly. Do this in batches so the pan doesn't get crowded.
Remove the cheeks and set aside. Add the cider vinegar and a dash of the chicken stock to thoroughly deglaze pan, scraping any flour off the bottom of the pan.
Add back in the onions, garlic, pigs cheeks, herbs, remaining stock and tomato puree.
Simmer gently for 1.5 hours, giving the casserole a stir and checking that the sauce does not reduce down too much. It should thicken well, but add more water if it looks like it may dry out.
Add the swede and carrots back in and cook for a further 30 minutes until they are tender but still firm. Add the mushrooms and cook again for 10 minutes.
|Before and after 2 hours|