Rare breed pork cheeks with local beer and shallots

Name: Rare breed pork cheeks with local beer and shallots
Yield: 4
Ingredients: 12 x rare breed pork cheeks; 12 x peeled shallots/ button onions; 100g smoked pancetta/ bacon cut into lardons; 100g button mushrooms cleaned; Sprig thyme, leaves only; 2 x bay leaves; 2 x garlic cloves crushed; 2tbsp Dijon mustard; 2tbsp honey; 1 x bottle black sheep bitter or a beer local to you; 500ml brown pork or chicken stock; 10g butter; 10g plain flour; Mashed potatoes; Glazed carrots; Flat leaf parsley leaves

medium
4

Recipe by

Jeff Baker

Ingredients

12 x rare breed pork cheeks
12 x peeled shallots/ button onions
100g smoked pancetta/ bacon cut into lardons
100g button mushrooms cleaned
Sprig thyme, leaves only
2 x bay leaves
2 x garlic cloves crushed
2tbsp Dijon mustard
2tbsp honey
1 x bottle black sheep bitter or a beer local to you
500ml brown pork or chicken stock
10g butter
10g plain flour
Mashed potatoes
Glazed carrots
Flat leaf parsley leaves

Shop our Free Range Pork

Introduction

Serve with buttery mashed potato,glazed carrots and picked parsley and don't forget a glass of that local beer you've cooked the pork with!

Method

Marinade cheeks in beer for 24 hours.
Next drain liquid from cheeks and reserve.
In a heavy bottomed pan add butter, garlic and herbs then cook on a gentle heat for a few moments.
Add reserved beer, mustard and honey and reduce to a syrup.
Next add stock and bring to a simmer.
Separately heat a non stick frying pan with a little oil and lightly brown pancetta, mushroom and shallots then add to sauce.
Next dust pork in flour and brown in frying pan then add to sauce.
Return to gentle simmer and cook till tender about 2 1/2 hours.

Source: My collection - Jeff Baker - J Bakers Bistro Moderne