Braised Pigs’ Cheeks with Dry Cider, Fresh Peas, Pancetta & Pan-Fried Apple

Name: Braised Pigs’ Cheeks with Dry Cider, Fresh Peas, Pancetta & Pan-Fried Apple
Ingredients: 8 pigs’ cheeks, trimmed of fat, ask your butcher for the ‘spots’, not the whole jowl; 1 large carrot; 1 small onion; 1 stick celery; 2 bay leaves; ½ head garlic; 250ml dry cider; 1 – 1 1/4 litres dark chicken stock, enough to cover the cheeks; 120g pancetta or smoked bacon, cut into lardons; 1 Braeburn apple, peeled, cored, cut into 12 slices; 400g peas, fresh or frozen; 40g unsalted butter, diced; 2 sprigs oregano, leaves picked; Olive oil for cooking; Sea salt; black pepper

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Check out Head Chef at Salt Yard restaurant, Ben Tish's delicious recipe, which is perfect for the festive feeling...

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Apple corer
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Ladle
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Spoon
Measuring cup
Plate

Ingredients

8 pigs’ cheeks, trimmed of fat, ask your butcher for the ‘spots’, not the whole jowl
1 large carrot
1 small onion
1 stick celery
2 bay leaves
½ head garlic
250ml dry cider
1 – 1 1/4 litres dark chicken stock, enough to cover the cheeks
120g pancetta or smoked bacon, cut into lardons
1 Braeburn apple, peeled, cored, cut into 12 slices
400g peas, fresh or frozen
40g unsalted butter, diced
2 sprigs oregano, leaves picked
Olive oil for cooking
Sea salt
black pepper