How to cook pigs cheeks to perfection.

- How to cook pigs cheeks to perfection
Remember to remove your pigs cheeks from the packaging, pat dry and bring to room temperature

Pre heat your oven to 135C

Next choose a suitable sized oven proof casserole with a tight fitting lid

Season the meat just prior to coloring with good quality sea salt

Make a mirepoix* by neatly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac - the root of the celery plus a bay leaf, sprig of thyme and a few black peppercorns, another nice addition can be a head of garlic split in half

Take a large, heavy based frying pan, and add a few drops pomace/olive or vegetable oil

Fry the cheeks on all sides then transfer to the casserole dish
Next fry the mirepoix until lightly coloured

Then add half a bottle of red wine, cider or a favorite local ale and reduce by two thirds then add 500 ml of essential cuisine veal stock and reduce a little, thicken with a tablespoon corn flour mixed with a little cold water and stirred into the boiling broth

Pour the sauce over the cheeks and cover

Place in the centre of the oven and cook for approximately 3 hours, the meat should be tender when pierced with a meat fork

Remove from oven, carefully take out the cheeks and keep warm

Pass off the juices through a fine sieve into a clean sauce pan and reduce to a glossy finish then pour back over the cheeks ready to serve

- *mirepoix - a mixture of sautéed chopped vegetables used in various sauces.