Braised Pig Cheeks

[ls3steve]

Anyone done these ?

have been looking for a slow n low recipe. Ideally in red wine or cider.

anyone got any tips ?

[sleep envy]

marinade in red wine and juniper berries for at least 24 hours then cook in a red wine sauce

[ls3steve]

Im thinking a bit of a mixture of these 2 for the cheeks, then just do my own thing for sides

http://uktv.co.uk/food/recipe/aid/595844

http://www.deliciousmagazine.co.uk/recipes/braised...

[Mobile Chicane]

What the slow cooker was invented for.

I do ox cheeks in mine (can't get pig cheeks locally), and they're amazing with mash and steamed kale.

They're quite rich, so don't overdo the butter if you're planning on a mash or pureé.

[ls3steve]

was going to give my ricer a dust off. dont always use it but always gives great results.
so will be mash, carrots and peas with peashoots.

maybe a bit of caramelised onion over the top of the cheeks

[Pete Franklin]

Is it the whole cheek or the small meaty muscle in the centre removed from the fattier outside part? I have a great recipe for the whole cheek for bath chaps which can be served hot or cold but it wouldnt work with the small muscle on its own.

[Lefty]

I've had these in our local Malmaison a few times - gorgeous. Sl;ow cooked with a red wine sauce and roasted silverskin onions.

[Pferdestarke]

I have them whenever offered and even buy them from Morrisons at a push.

As ever, silver skin needs removing from the outer edge as it never seems to be done for you. I brown in a pan with oil for about three minutes per side, then add to a good stock and braise for a minimum of two hours, maximum four. They're only small and may fall apart if you do them for longer.

As stated above, they are rich so best to be hungry and have them infrequently.

[ls3steve]

Will be just the small part of the cheek. Have called a few farm shops and butchers. Its quite hard to find there. Waitrose said they might have them in but cant allocate my any (which is nice)

Ginger Pig in Marylebone want me to call back Thursday and Chiltern Farm need a call back tomorrow lunchtime
So fingers crossed one of those two come up with the goods as i have bought from them before and their meat is fantastic