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Slow
Braised Pigs Cheeks
 This
recipe for slow braised pigs cheeks was explained to us
by Conche who works in Orce
butchers. Now we have to admit to never having had
pigs cheeks before so a local recipe was just what we needed
to create a culinary delight from something which would
have simply ended up as an experiment! The pigs cheeks are
braised for 4 hours in white wine with the end result being
that the meat simply falls away from the bone. If you have
never had pigs cheeks before then we highly recommend this
recipe, delicious and packed full of flavour.
You
will need:
4
Pigs cheeks
2 Large potatoes
1 Large onion
6 Cloves of garlic
Small bunch parsley
70cl White wine
Salt
Pepper
Method
- Prepare
the ingredients by roughly chopping the potatoes into
inch square pieces, slice the onion and peel the garlic.
- Preheat
your oven to 180°C.
- Place
the pigs cheeks in a large baking tray and arrange the
potatoes, onion and garlic around the meat. Sprinkle with
the parsley and season well with salt and pepper.
- Pour
in three quarters of the wine, approximately 50cl or 500mls.
- Place
the pigs cheeks in the oven and cook for 20 minutes on
180 degrees before turning down to 120°C. Cook for
a further 4 hours.
- Check
the baking tray and add more wine if required.
- Remove
the ingredients from the tray, arrange on plates and serve
with seasonal vegetables or fresh crusty bread.
Serves
2 - 3
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