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pork cheeks

candied in cider

Preparation: 15 mins

Cooking: 2 hours

Difficulty : *

For 4 people

  • 800g pork cheek

  • 1 red onion

  • 3 carrots

  • 1/4 bunch of thyme

  • 3 cloves of garlic

  • salt pepper

  • 20 cl of raw cider

  • 1 liter of water

  • 60 gr of veal jus

  • 5 cl of olive oil

  • Brown the meat in olive oil with the thyme, the bay leaf, the garlic, the onion cut in four as well as the carrots previously peeled and cut into rings

  • Deglaze with the cider

  • prepare the veal juice by bringing  the water to a boil then add the   veal stock powder and mix

  • add the juice to the whole and cook for 2 hours

  • adjust the salt/pepper seasoning

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