Braised Pig’s Cheeks

Name: Braised Pig’s Cheeks
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

www.four-magazine.com

In light of Chef Ben Tish being at Taste of London later this month, he gives you an exclusive recipe for pig's cheeks with dry cider, fresh peas, pancetta and pan-fried apples...

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View full recipe on www.four-magazine.com

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 www.four-magazine.com.

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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