Bridge Villa Camping & Caravan Park

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Pigs Cheeks with apple and cider

Olive oil x 4 tablespoons
Pigs' cheeks 8
Red onions x 4 medium size
Bay leaves x 4
Apples x 4 – I prefer Coxes
Vegetable Stock x 600ml
Calvados x 3 tablespoons
Cider x 600ml
Salt and Pepper
Serve with a soft mashed potato using Maris Pipers
Add a little wholegrain mustard to the mash

Pre-heat the Oven – 160C/Gas 3.

Heat the oil in a large pan over a moderate heat. Dust the pigs&; cheeks with salt and pepper, then brown them lightly on both sides in the oil. While the cheeks are browning, peel the onions, quarter them, then slice them thickly. Remove the cheeks from the pan to a plate, then add the onions to the pan and let them soften.
Cut and core the apples into quarters.

Once the onions are tender, return the cheeks to the pan, add the apples & bay leaves to the pan together with the stock calvados, and the cider. Bring to the boil, then immediately lower the heat, season with salt and pepper, cover with a lid, and transfer to the oven.

Slow braise the cheeks, occasionally turning them in their cooking liquor, for three hours. Remove from the oven and let the cheeks to rest in a warm place. Remove the cheeks from the liquid while you Place the reduce the sauce in volume a little, until it is thick enough to coat the cheeks. Return the cheeks to the sauce, check the seasoning, and serve with the Mustard mash. 

Preparation time – 30 minutes Cooking time – 3 hours

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