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...........
½ garlic bulb
1 fennel bulb
2 Braeburn apples
600g pig cheeks
a splash of rapeseed oil
10 sage leaves
2 bay leaves
330ml Bottle of Cumbrian ale
2 tbsp wholegrain mustard
250ml chicken stock
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.