Name: Pigs’ Cheeks Stew
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1.5 kg (3 lb) pigs’ cheeks, trimmed of all sinews; 25 g (1 oz) beef dripping or lard; 50 g (2 oz) plain flour; Salt and freshly ground black pepper; 225 g (8 oz) bacon rind, cut into strips; 450 g (1 lb) shallots or onions, sliced; 1 bottle red wine; 600 ml (1 pint) Veal jus or bought alternative; 6 garlic cloves, halved; A few black peppercorns; 1 bouquet garni (1 bay leaf, 1 sprig of fresh thyme, 2 sprigs of fresh sage wrapped and tied in a strip of leek) or bouquet garni sachet; 225 g (8 oz) button onions; 100 g (4 oz) unsalted butter; 225 g (8 oz) button mushrooms; 175 g (6 oz) smoked bacon, rinded and cut into strips

Preparation info

Serves
4

Difficulty
Medium

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

About

Pigs’ cheeks are certainly an unusual cut of meat, not very often used. You’ll have to know your butcher and ask him to save some for you. What you want is just the meaty part of the cheek. This is a classic recipe for stewing them, but if cheeks are unavailable, replace with large chunks of lean pork. The cheeks are best served with Mashed Potatoes and Glazed Carrots or Spina