Pigs’ Cheeks (most seem to write it as Pig’s Cheeks, which seems to imply a single pig) have become very popular in recent years, particularly in Spain, so here’s a recipe to try that uses them. Long, slow cooking is the order of the day.<\/p>\n
[Untested as yet.]<\/p>\n
| serves:<\/td>\n | 4<\/td>\n<\/tr>\n |
| preparation time:<\/td>\n | 30 mins<\/td>\n<\/tr>\n |
| cooking time:<\/td>\n | 2\u00bd hrs<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n \n Ingredients<\/h2>\n\n Method<\/h2>\nHeat 5 tablespoons of olive oil over a medium heat in a large casserole or pan until almost smoking. Add the pigs’ cheeks and season with salt and pepper. Cook for 6-7 minutes, then turn the cheeks over, season again, and cook for 2 minutes more. Remove the Cheeks and set aside.<\/p>\n Add the garlic and shallots and cook for 2 minutes, then add 3 more dessertspoons of olive oil. Add the carrots and cook for 1 minute, then add the leeks and celery and cook for a further minute. Add the bay leaves and thyme.<\/p>\n Add the wine and simmer over a medium heat until it has almost all disappeared. Add the stock and the pigs’ cheeks and bring back to the boil. Place a cartouche over the pigs’ cheeks and simmer on a low heat for 2 hours.<\/p>\n When the pig’s cheeks are ready. take the casserole off the heat and skim off and discard any fat that has risen to Celeriac puree makes a good accompaniment to this.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":" Pigs’ Cheeks (most seem to write it as Pig’s Cheeks, which seems to imply a single pig) have become very popular in recent years, particularly in Spain, so here’s a recipe to try that uses them. Long, slow cooking is…<\/span><\/p>\n |