Braised pig's cheeks with caramelised leeks recipe | delicious. magazine

Name: Braised pig's cheeks with caramelised leeks recipe | delicious. magazine
Ingredients: 12 pig’s cheeks (cushion part only, not whole cheeks, from Waitrose or good butchers); 2 tbsp plain flour, seasoned with salt and black pepper; 4 tbsp olive oil; 2 large onions, finely sliced; 2 leeks, finely chopped; Knob of unsalted butter; 5 fresh thyme sprigs, leaves stripped; 1 bay leaf; 1 tbsp runny honey; 200ml white wine; 200ml chicken stock; 1 tbsp wholegrain mustard; 100ml double cream

www.deliciousmagazine.co.uk

Use this cheap cut of meat, best cooked by braising or slow cooking. This recipe uses them to make a tender stew – best served with mash or polenta.

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Ingredients

12 pig’s cheeks (cushion part only, not whole cheeks, from Waitrose or good butchers)
2 tbsp plain flour, seasoned with salt and black pepper
4 tbsp olive oil
2 large onions, finely sliced
2 leeks, finely chopped
Knob of unsalted butter
5 fresh thyme sprigs, leaves stripped
1 bay leaf
1 tbsp runny honey
200ml white wine
200ml chicken stock
1 tbsp wholegrain mustard
100ml double cream