Gluten Free · Main Meals · Recipes

Braised Pig Cheeks with Caramelised Leeks

Braised Pig Cheeks with Caramelised Leeks 

Run, don’t walk to the shops and pick yourself up the ingredients for this dish. This one pot wonder is the perfect dish for a family meal or dinner party. Pig cheeks are a cheaper cut of meat and require slow cooking, but they are worth the wait. The sauce is sweet, rich and full of depth. This recipe is adapted from one posted by Delcious Magazine. 

Equipment required 

1 casserole pot or large saucepan with lid 

Shopping list serves 4 people 

8 pig cheeks 

2 leeks 

1 lrg onion 

1 tbsp of honey 

1/2 an apple 

200 ml white wine 

250 ml of chicken stock (enough to cover the cheeks) 

1 small bunch of thyme 

1 tsp of Dijon or wholegrain mustard 

100ml of cream 

Knob of butter

Method to the madness 

Slice the leeks on an angle and dice the onion and apple 

Quarter the pig cheeks and heat the pan to a high heat, brown the cheeks and remove from the pan 

Turn the heat down to medium and add the butter, veges and honey, sauté until the veges are soft and caramelised 

Add in the wine, stock, thyme, apple and cheeks. Cook on a low- medium heat for about 1 hr with the lid slightly off, stirring occasionally and checking for liquid levels

Remove the lid once the cheeks are tender and remove the thyme. Mix in the mustard and cream, simmer for a further 5-10 minutes until you have the desired sauce consistency 

Serve alongside your fav low carb side, I served mine with asparagus



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