Ingredients
Preparation
Heat the oil in a cast-iron pot or any other ovenproof pan. Salt and pepper the cheek before cooking. Brown the cheek up to a light brown.
Add the carrot, celery, leek, garlic and onion, all cut in big pieces. Add the mustard and cook for 1 to 2 minutes.
Pour the cider and let reduce by half.
Add the stock. Put a lid or aluminum foil and bake in the oven at 350 °F for about 2 hours depending on the size of the cheek.
Once cooked, take the cheek out of the cooking juices. Remove the vegetables (don’t keep them). Strain the juice through a fine sieve and reduce with the cream.
Add mustard and cider to your liking, salt and pepper. Mix the sauce in a blender and pour it on the pork cheek. Can be served with celeriac and apple puree.
Ingredients
Directions
Heat the oil in a cast-iron pot or any other ovenproof pan. Salt and pepper the cheek before cooking. Brown the cheek up to a light brown.
Add the carrot, celery, leek, garlic and onion, all cut in big pieces. Add the mustard and cook for 1 to 2 minutes.
Pour the cider and let reduce by half.
Add the stock. Put a lid or aluminum foil and bake in the oven at 350 °F for about 2 hours depending on the size of the cheek.
Once cooked, take the cheek out of the cooking juices. Remove the vegetables (don’t keep them). Strain the juice through a fine sieve and reduce with the cream.
Add mustard and cider to your liking, salt and pepper. Mix the sauce in a blender and pour it on the pork cheek. Can be served with celeriac and apple puree.