• 4 pig cheeks

  • 2 celery stalks

  • 2 carrots, chopped

  • 2 onions, chopped

  • 1 head of garlic – in half

  • 4 sprigs of thyme and rosemary

  • 750ml white wine

  • 250ml white port

  • The rind of 1 orange – remove the pith

  • A little flour

  • Olive oil

  • 1 litre of white stock (pork or chicken)


  • 1.

    Overnight, marinade the pig cheeks in the alcohol, vegetables, herbs and garlic.

  • 2.

    The next day, drain the marinade mixture and pat the cheeks dry. Dust the cheeks in the flour and brown well in the oil. At the same time, in another pan, bring the marinade mixture up to a boil and skim. When the cheek meat is coloured, add the marinade mixture until lightly coloured and cook slowly on the stove for 1 hour.

  • 3.

    Preheat the oven to 150 °C.

  • 4.

    After 1 hour, place the stock into the pan and cover with a lid or foil. Cook slowly in the oven for a further 2-3 hours, then check the cheeks aren’t dry inside with a fork. Once cooked, remove the cheek meat and pass the marinade mixture through a fine sieve in to a clean pan, and reduce into a sauce. Serve with spring onion mash, baby carrots and baby leeks.

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