Pork cheeks with dried fruit


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
160°C oven


  • 3 French shallots
  • 1 kg pork cheeks
  • 50 g butter
  • 100 g dried apricots
  • 100 g dried figs
  • 100 g pitted prunes
  • 1 tablespoon mustard seeds
  • 300 ml full-bodied red wine
  • 300 ml vegetable stock
  • Salt and pepper

1 flameproof casserole dish

1 chopping board


Preheat the oven to 160°C.

Peel the shallots and cut them in half lengthways.

In a flameproof casserole dish, brown the pork cheeks in the butter with the shallots. Add the rest of the ingredients, cover and cook in the oven for 1 hour 30 minutes.