Justin Jerome, head chef of The Grill at Stanley House Hotel and Spa, shares his recipe for an earthy winter dish of braised pig cheeks, with capers and parsley.
INGREDIENTS
20 pig cheeks, trimmed (ask your butcher to do this for you)
1 head of celery, washed and roughly chopped
2 onions, peeled and roughly chopped
2 carrots, washed, peeled and roughly chopped
1 bulb garlic, peeled and roughly chopped
1 sprig of thyme
80g treacle
1tsp cracked black pepper
4 tsp capers
Parsley leaves
METHOD
Preheat the oven to 170 degrees Celsius /gas mark 3
Place the vegetables, garlic, cheeks and thyme into a deep roasting tray, cover with cold water then add the treacle and the black pepper
Cover with 2 layers of foil and cook for approximately three hours or until tender
Once cooked, remove the cheeks from the liquid and keep warm
Place the liquid over a high heat and reduce by half
Once reduced, sieve the liquid into a clean pan to remove the vegetables
Return the cheeks back to the sauce to warm through
TO FINISH
Add the capers and carefully arrange on to a plate or bowl
Spoon over a little of the sauce
Garnish with the parsley and serve at once with some mashed potatoes and root vegetables for an earthy winter dish