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Thursday, 10 April 2014

Pigs Cheeks with Perry and Mustard.

I was delighted to find pigs cheeks in my local supermarket and as I had not cooked them before looked up a couple of recipes for them.
This was the second time I cooked them after a trial run and they are delicious, but need a long slow cook at a low temperature to tenderize them.
Perry is a drink similar to cider, but made from pears. Cider works just as well too.
Season the cheeks with salt and paper rub in a little oil and some lemon juice and leave to marinade overnight.
Add a knob of butter to a frying pan and colour the cheeks on both sides.
Transfer to an oven proof dish with a lid.
In the same pan soften a chopped onion with some chopped thyme, deglaze with enough perry to nearly cover the cheeks and add a good dollop of english mustard and a squeeze of tomato puree.
Cover the cheeks with the onions and sauce and transfer to a low oven (100-120 degrees) and cook for at least an hour - longer on a lower heat is better.
Serve with mash and seasonal veg.

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