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.

Pork Shoulder Braised in Milk.

Pork Shoulder Braised in Milk: Recipe from The Cook & the Butcher, by Brigit Binns.

Serves 6-8.
1 boneless pork shoulder, (I have 1kg), trimmed of excess fat
Kosher salt and freshly ground pepper
2 Tbs. unsalted butter
1 Tbs. olive oil
12 fresh sage leaves, coarsely chopped
2 cups whole milk
1/2 cup (125 ml) heavy cream
2 bay leaves
Zest from 1 lemon, removed in wide strips with a vegetable peeler
1 tsp. fresh lemon juice

Remove the pork shoulder from the refrigerator and let stand at room temperature for 1-1 1/2 hours.

Preheat the oven to 325°F (165°C).

Season the roast generously all over with salt and pepper.
In a Dutch oven or other large, ovenproof pot over medium-high heat, melt 1 tablespoon of the butter with the oil.
Add the pork, fat side down, and sear for 3-4 minutes.
Repeat to brown all sides, about 15 minutes total.
Adjust the heat level so that the meat sizzles actively but does not scorch.
Transfer the pork to a platter and pour off the fat from the pan.

Return the pot to medium heat and melt the remaining 2 tablespoons butter.
Add the sage leaves.
Cook for 1 minute.
Stirring constantly, slowly pour in the milk and cream.
Return the pork to the pot, fat side up, and add the bay leaves, lemon zest and 1 teaspoon salt.
Season generously with pepper.
When the liquid begins to steam, partially cover the pot and transfer to the oven.

Cook the pork, turning it every 30 minutes, for 2 hours.
Uncover and continue to cook until very tender, 30-60 more, again turning after 30 minutes if cooking for longer than 30 minutes more.
Transfer the pork to a platter and let the pan sauce settle.

With a slotted spoon, remove the curds from the sauce, leaving behind the fat, and transfer to a fine-mesh sieve set over a small saucepan.
Push the curds through the sieve to make a smooth, creamy sauce.
Warm the sauce over low heat and stir in the lemon juice.
Taste and adjust the seasoning.
The sauce should be subtly tart from the lemon and slightly peppery, to cut the pork’s richness.
Cut the pork into thick chunks and serve at once, passing the sauce at the table.

Similar recipes: Bavarian Beer Roasted Pork with Sweet Potatoes and Parsnip - eat in my kitchen eat in my kitchen:

Cassoulet.

Cassoulet: a rich stew originating in southwest France containing beans and various meats (such as sausages, pork and preserved duck or goose).
Cassoulet Recipe - LifeStyle FOOD: Recipe by Rick Stein.
ingredients
500g home-salted belly pork
65g duck or goose fat
1 head garlic, broken into cloves, peeled and sliced
1 large onion, chopped
1kg dried haricots, blancs beans, soaked overnight
large bouquet garni made from leek, celery, thyme sprigs, bay leaves and arsley stalks
6 good quality Toulouse sausages
4 legs duck confit, cut into two at the joint

1. Cut the piece of belly pork lengthways into three thick slices, then cut each piece across into two.
2.Preheat the oven to 180C/350F/Gas 4.
3.Heat 50g of the duck fat in a six-litre flameproof casserole dish.
4.Add the garlic and onion and fry gently until soft but not browned.
5.Add the beans and the pieces of salted belly pork, cover with 1¾ litres/3 pints water and push in the bouquet garni.
6.Bring to the boil, skimming off any scum as it rises to the surface, then cover, transfer to the oven and bake for one hour or until the beans are just tender (this will depend on the age of your beans).
7.Heat the remaining duck fat in a frying pan and brown the sausages all over.
8.Lift them onto a board and slice each one sharply on the diagonal into three pieces.
9.Remove the cassoulet from the oven and increase the oven temperature to 220C/425F/Gas 7.
10.Add the sausages and the pieces of duck confit to the casserole and push them down well into the beans.
11.Return the casserole to the oven and bake uncovered for a further 45 minutes or until the liquid has reduced and the cassoulet is covered in a dark golden crust.
12.Serve straight from the pot at the table.

Pearl barley with spinach and pork mince.

This is a filling pork and spinach orzotto - like a risotto, but with pearl barley instead of rice.

Recipe:

Ingredients
3 tbsp extra virgin olive oil
1 small onion, finely chopped
150g/5½oz pork mince
200g/7oz pearl barley
120g/4oz spinach, roughly chopped
½ glass white wine
1 litre/1¾ pint vegetable stock
handful of flatleaf parsley, finely chopped
salt and freshly ground black pepper
Preparation method
1. Heat one tablespoon of the oil in a large saucepan, add the onion and pork and cook, stirring, until the onion is soft and the pork
browned.
2. Stir in the pearl barley and spinach and cook for a couple of minutes.
3. Add the white wine and allow to evaporate.
4. Now gradually add the stock ladle by ladle, waiting until each ladleful has been absorbed before you add the next. Continue until the pearl
barley is cooked, about 30 minutes.
5. Remove from the heat, mix in the remaining oil and parsley and season with salt and black pepper. Serve immediately.

preparation time -less than 30 mins
cooking time -30 mins to 1 hour
Serves 4

By Antonio Carluccio and
Gennaro Contaldo
From Two Greedy Italians