Cooking at Home / Meat

Recipe for Slow Cooked Pork Cheeks with Apple and Mustard


I got really mixed reactions when I went back to work with six pork cheeks, some people couldn’t bear to look in the bag for fear of what a pig’s cheek might actually look like, others were excited about the cooking I had ahead of me; my boyfriend on the other hand was thrilled that this purchase gave him the opportunity to call me ‘a cheeky pig’…

I was persuaded into the purchase by the butcher at the amazing Ginger Pig who always tries to push me out of my comfort zone when it comes to my choice of meat. He sold them to me claiming that they were a cheap, versatile cut and absolutely bursting with flavour. He told me that if I slow cooked them, they’d simply fall apart into silky smooth strands, and they sure did. I can’t even describe the sumptuous sweet, meaty smell that came floating out of my kitchen that afternoon, and the best thing was the whole dish was pretty much effortless to achieve. I chose to pair them with simple complimentary flavours (mustard, apples, bay) so that their deep and rich meaty earthiness would be the centrepiece of the dish.

Follow the recipe below, snuggle up on an Autumnal afternoon and let the cheeks do the hard work for you.

Serves two hungry people:

  • 6 pork cheeks
  • Flour to dust cheeks
  • 1 tbsp olive oil
  • 1 cooking apple, peeled and cubed
  • Half a white onion, finely chopped
  • 1 garlic clove, crushed
  • 1 sweet potato, peeled and cubed
  • 1 bottle of dry cider
  • 2 dried bay leaves
  • 2 tbsp wholegrain mustard
  • Parsley and couscous or chunky bread to serve
Dust the pork cheeks with flour. Heat the olive oil in a heavy based pan and once hot, brown the cheeks on both sides. Remove from the pan and sautee the onions, adding a little bit of butter if necessary. Try and loosen everything from the bottom of the pan. Once the onions are translucent, add the garlic, sweet potato and apple. Stir continuously before adding the cider. Bring the cider to a boil, and once bubbling, reduce to a simmer. Add the pork to the cider with the mustard and bay leaves and cover with a lid. Simmer for at least 3 hours or until the meat is falling apart. Serve with fresh parsley and cous cous.
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11 thoughts on “Recipe for Slow Cooked Pork Cheeks with Apple and Mustard

  1. What a gorgeous autumnal recipe. The Ginger Pig is great – I love that they’re always trying to get people to make and try new things, especially as I tend to play it fairly safe when it comes to cuts of meat!

    • I know! They have SUCH good variety at the butchers..which one do you go to? He still hasn’t managed to get me on the offal yet but is persistant! I’m sure I’ll buckle soon!

  2. Hello
    This recipe looks gorgeous! Must try it! I recently went to Rome and one of the restaurants specialities was a pasta dish using pigs cheeks in a sort of carbonara sauce i.e. egg and parmisian sauce. Truely delicious!

  3. Living in France, bought pigs cheeks and whilst looking for how to cook on google came up with your recipe, will try it tomorrow. Re: offal, after many years of not eating it, liver is now one of our favourites. I slice the liver into small julienne. Fry onions and bacon till caramelly (?) add liver and cook for just a few minutes. Delicious with creamy mash, cauliflower, carrots and rich gravy.Try it.

  4. I made this tonight. We had it with sweet potato mash, greens and broccoli. The meat fell apart and the flavour of the sauce was delicious.

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