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Pigs cheeks braised with apples and Cumbrian beer

Absolutely wonderful things are the humble pig cheeks, full of delicious flavours, cheap as chips, cooked well are utterly sublime

I was wandering aimlessly around my local supermarket I spotted these beauties, and bought them, more out of the shock of actually seeing them in a supermarket!!

So this recipe has really been thought up whilst wandering around the supermarket! Goes totally against everything I have ever said! So I'll apologise now...........

Shopping list

  1. 1 onion

  2. 1 carrot

  3. ½ garlic bulb

  4. 1 fennel bulb

  5. 2 Braeburn apples

  6. 600g pig cheeks

  7. a splash of rapeseed oil

  8. 10 sage leaves

  9. 2 bay leaves

  10. 330ml Bottle of Cumbrian ale

  11. 2 tbsp wholegrain mustard

  12. 250ml chicken stock

  13. ½ - 1 tbsp honey (to taste)


1. Preheat the oven to 150°C.

2. Peel and finely chop the onion and carrot. Halve the garlic bulb

3. Halve the fennel and thinly slice it. Peel and core the apples. Cut each in to 8 slices.

4. Heat a medium sized heavy based casserole dish. Rub some oil in to the pigs cheeks.