Pork cheeks are a great cut of pure meat, it have natural marbling, so the meat stays moist and tender during slow cooking.
Ingredient :
60g butter
2 medium onions, peeled, halved and finely chopped
Salt and freshly ground black pepper
50g flour, plus some for dusting
500ml dry cider
700ml chicken stock
150g piece of streaky bacon or pancetta, cut into 1cm cubes
Peeled four apples, season and lightly flour the pork cheeks (to keep the pork cheek moist and make it even more tender).
Heat a frying pan with a tablespoon of vegetable oil and fry the cheeks on a high heat for a few minutes, browning them on all sides, then drain on some kitchen paper.
Meanwhile, melt the butter in a heavy-based saucepan and gently cook the onion for 2-3 minutes until soft; add the flour and cook on a low heat for a minute,
Then gradually add the cider and stock to avoid lumps forming; bring to the boil,
Add the pork cheeks and bacon, season and simmer gently for about an hour or until the cheeks are tender.
