This was a triumph for the slow cooker. Pork cheeks are incredibly tender when cooked in this way, and the result is a pulled pork-style sauce that's fantastic served over pasta, on a jacket potato, or with rice. Please don't be perturbed by the cut of meat. If you eat meat, you should eat every part of the animal, and pork cheeks are one of the most flavourful parts of the animal.
Ingredients
8 pork cheeks
2 red onions, thinly sliced
2tsp sugar
1 pack chestnut mushrooms, sliced
1tsp dried thyme
1 bay leaf
2 Garlic cloves, crushed
1 tsp whole grain mustard
Half a can/bottle dry cider
1 vegetable stock cube
Splash double cream
Caramelise the onions with the sugar in a little oil over a low heat for 15-20 mins. Add the herbs and garlic and cook for a further couple of minutes.
Add the onions to a slow cooker and fry off the mushrooms. Transfer to the slow cooker.
Brown the cheeks on a high heat and transfer to the slow cooker.
Add the cider, mustard and stock cube and top up with boiling water. Cook on LOW for 12-16 hours.
The cheeks will have mostly disintegrated, but you can help this along a little with a fork.
Finish the sauce with cream, and season to taste.
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