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Trish Deseine

Joues de porc braisées au cidre

Pig cheeks braised in cider

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Preparation info
  • For

    6-8

    • Difficulty

      Easy

Appears in
Nobody Does it Better: Why French Cooking is still the best in the world
Nobody Does it Better

By Trish Deseine

Published 2007

  • About

Ingredients

  • 2 tablespoons olive oil, plus extra for frying
  • 50 g butter
  • 1

Method

Preheat the oven to 160°C/325°F/gas mark 3.

Heat the oil and butter in a heavy-based casserole with a lid. Brown the meat with the shallots for a few minutes, then pour over the cider and scrape the bottom of the pan to deglaze, bring to the boil and cover. Transfer to the oven

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