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.

Pig's cheeks.

- Nigel Slater's pig's cheeks recipe | Food | The Guardian
Braised* pig's cheeks.
The main ingredient is something that has recently started to appear on the shelves of our local Morrisons - £1.40x3 pieces (£5.40 1kg).
Remember to remove your pigs cheeks from the packaging, pat dry and bring to room temperature.

The accompanying potatoes produce a creamy, almost "wet" mash of a very soft and velvety texture.
Serves 4.
olive oil a little
pig's cheeks 8
carrots 3
onions 2
red onion 1
celery 2
garlic 4
flour 2 tbsp
thyme a generous bunch
orange peel a short piece
bay leaves 3
red wine 1 bottle, rich and bold (OR - 2 tablespoons apple cider vinegar+2 cups hard apple cider+chicken stock; OR perhaps cider/calvados or stout)
sugar or fruit jelly 2 tbsp or so
1 tsp sweet smoked paprika (optional)

...in one word:
- 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.

- Warm a thin film of oil in a heavy roasting tin over a moderate heat, then season the cheeks with salt and pepper and brown them lightly in the oil.
Remove and set aside.

Cut the carrots into thick slices, peel and roughly chop the onions, cut the celery into short lengths and peel and slice the garlic.
Add the carrots, onions, celery, orange peel and garlic to the pan in which you browned the cheeks, letting them soften and colour very lightly.
...in one word:
- Using the same frying pan, add the **mirepoix of vegetable and colour.

- Set the oven at 140C/gas mark 3.

Return the cheeks to the pan, tucking them among the vegetables, scatter over the flour, season with salt and black pepper, cook for a minute or two then add the thyme, the bay leaves and the wine.
Bring to the boil, cover loosely with foil or baking parchment, then bake for 2.5 to 3 hours until tender.
Check occasionally to make sure the liquid isn't reducing too far.
After an hour or so, it might be prudent to taste and add up to two tbsp of sugar, or some apple or other fruit jelly/runny honey to the gravy.

Taste and correct the seasoning and serve with the potatoes.