Pork cheeks are exactly what the name implies, a piece of meat from the hollow of the pigs cheek. These are really lovely for a slow braise.
- Heat 1 Tbsp of the olive oil in a large frying pan over a medium heat. Brown pork cheeks on both sides, then transfer to a casserole dish.
- Add the onion and celery to the frying pan and cook gently until soft, about 5 minutes. Add the garlic and cook for a further 1 minute, add to the casserole dish.
- Add the remaining oil to the frying pan and stir in the flour to make a roux. Pour in the apple cider and allow to bubble up, pour in the chicken stock. Bring to the boil and pour over the pork cheeks. Ensure the pork cheeks are submerged in liquid.
- Add the herbs and strip of orange peel, cover the dish and place in the oven. Cook for 2-2½ hours until they are tender and literally melt in the mouth.
- Remove bay leaf and thyme stalks. Stir through the honey just before serving.
- Serve pork cheeks with mashed potato and apple sauce. The sauce should not need thickening, but if necessary, thicken with a butter and flour paste – 1 Tbsp softened butter mixed with 3 Tbsp flour.