Pork cheeks with dried fruit

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
160°C oven

Ingredients

  • 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

Method

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.