- 4 Pork cheeks (allow 2 per person)
- 1 Onion, finely chopped
- 1 Carrot, diced
- 1 Stick celery, chopped
- 3 Rashers smoked streaky bacon,
- cut into strips
- 200ml of your favourite Cider (we recommend Pure North Cider, from Holmfirth)
- 1tbsp Olive oil
Pre-heat your oven to 160°C/Gas 3.
Heat a casserole dish (or other type of dish that will go from hob to your oven), add the olive oil and seal the pork cheeks on both sides.
Remove the pork cheeks from the casserole dish. Add the diced vegetables and the bacon. Stir and cook them lightly for about 10 minutes until they are soft.
Add the cider to the pan, stir and allow it to reach to the boil. Once boiling reduce the heat.
Add the pork cheeks (and any juices that have emerged) back into the casserole dish.
Cook your dish slowly for 3 hours in the oven.
Serve with mashed potatoes, and more of the cider!