Slow Roasted Pig’s Cheeks
30 mins to prepare
Serves 4Print Recipe
- 400ml chicken stock
- 50g fresh ginger
- 1 fennel bulb
- 1 shallot
- 1 carrot
- 80ml white wine
- 25ml brandy
- 1/2 tsp coriander seeds
- 1 star anise
- 1/2 tsp black peppercorns
- 2 cloves
- 1 juniper berry
- 1 clove garlic, grated
- 2 sprigs of thyme
- 4 pig's cheeks
- Firstly, preheat your oven to 150 degrees.
- Remove the skin from the shallot, slice length ways and put aside.
- Chop the carrots, ginger and fennel into medium sized chunks.
- Remove as much skin, fat and gristle from the pig cheeks as possible. Or ask the butcher to do this for you!
- Put a thick based, large saucepan on a medium heat and add your shallots, drizzle of oil and a pinch of salt. This helps to break down the shallots and should take 2-3 mins. Make sure they don't colour!
- Add the ginger, carrot, fennel and thyme, again on a controlled temperature, and sweat down for 5 minutes.
- Now add the rest of the ingredients, except the pigs cheeks, and bring the liquid to a simmer.
- In a large, hot frying pan with a glug of oil, seal of the pig cheeks until they have a lovely dark brown colour on each side. This should take about 30 seconds each side providing the pans hot enough. Once you are happy with the colour, place them into the saucepan with your other ingredients.
- Cover the saucepan with a well fitted lid or alternatively cling film the pan then cover with foil. Place into the oven and cook for 5-6 hours.
- Once out, leave to stand for 30 minutes. Using some tongs or a slotted spoon, carefully remove the cheeks and place them into a large bowl.
- With the remaining liquid, pass through a fine sieve into a saucepan and reduce on a high heat by half. This should then thicken into the perfect sauce to pour back over the pig cheeks!
- Serve with some roasted veggies.