You have to speak with an effective strength, live slaughter, but they are generally harmless, and if they sell fresh pork, I'm sure they will be able to order your cheeks. While I am very proud of this recipe, and I think that cider makes for a perfect cooking liquid, you can simply take your favorite stew or braised beef recipe, and trade in pork cheek instead.
once everything is in the pot, all you have to do is cook until the meat is tender and the sauce has thickened enough to coat the meat. Be careful not to use too salty broth, otherwise it may be too low once. I really hope you give this cider braised pork cheeks recipe to try soon. Enjoy!
Ingredients for 4 servings:
* I used 6, but the amounts will work with 8, and give you 4 servings)
8 large pig cheeks (about 2 pounds)
salt and freshly ground black pepper to taste
flour necessary
2 tablespoon clarified butter
2 tablespoons vinegar cider
2 cups hard cider
chicken broth 2 home cups low sodium
1 teaspoon chopped sage leaves, finely
1 tablespoon finely chopped fresh coffee rosemary leaves
1 small yellow onion, diced
1 small carrot, diced
1 celery rib, diced
Note: if you want extra sauce, you can add a tablespoon of extra flour to the vegetables when they are sauteing. Then add an extra cup of cider and broth, and proceed as directed.
