Cider braised pig cheeks with baked potato mash by Tom Simmons
We’ve teamed up with Pembrokeshire-born chef Tom Simmons to show us this cider braised pig cheeks and why we should be choosing to source our pork locally.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at porcblasus.cymru.
Cooking tools:
- Potato ricer
- Fine-mesh sieve
- Potato masher
- Saucepan
- Stove
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Fork
- Kitchen towel
- Wooden spoon
- Spoon
- Measuring spoon
- Measuring cup
Ingredients
- 8 pig cheeks (or you can use diced pork shoulder)
- 1 onion, sliced
- 1 carrot, thinly sliced
- 3 garlic cloves, crushed
- 1 stick of celery, sliced
- 1 tbsp Dijon mustard
- 500ml cider
- 3 whole star anise
- 1l chicken stock
- 6 sprigs of thyme
- a handful of chives, finely chopped
- 4 tbsp rapeseed oil
- salt and pepper to season
- 4 medium Maris Piper potatoes, peeled
- 200g butter
- 150ml milk
- 150ml cream
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