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Slow Cooker Pig's Cheeks

slow cooker,pig,pig's,pigs,cheek,french Photo by kind permission of the Lowes

  • 44 ml Olive oil
  • 1.5 kg Pigs Cheeks ; 6 small cheeks
  • 1 Onion
  • 1 celery stalks
  • 1 carrot
  • 4 Garlic cloves
  • 6 stems Fresh Thyme
  • 4 Bay leaves ; dried
  • 237 ml Beef stock
  • 473 ml Red Wine
  • 15 ml Salt
  • 1 Black pepper
  1. Prepare the pig cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the cheeks all over.
  2. Heat 2 tbsp olive oil in a large heavy based pot over high heat. Sear half the pig cheeks on each side until nicely browned. Remove pig cheeks onto a plate, repeat with remaining cheeks.
  3. Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic and onion. Sauté for 3 minutes until onion is becoming translucent.
  4. Add the celery and carrots sauté for a further 3 minutes.
  5. Slow Cooker Directions
  6. Pour the onion mixture into the slow cooker and place the pig cheeks on top.
  7. Pour the wine into the pot and return to heat. Turn the heat up to high, bring to simmer and let it simmer for 1 minute (to cook out the wine a bit). Scrape the brown bits off the bottom of the pan so it mixes in with the wine.
  8. Pour the wine into the slow cooker, then all the remaining ingredients, starting with a pinch of salt and pepper (add more to taste later).
  9. Cook in the slow cooker on Low for 8 hours or High for 6 hours for 250g/8oz size pig cheeks or Low for 10 - 12 hours or High for 8 hours for 350g/12oz pig cheeks.
  10. Open the slow cooker and remove the pig cheeks. Discard the thyme stems and bay leaves.
  11. Use a handheld stick blender to puree the braising liquid into a smooth Sauce - it will change from a dark brown to a lighter brown colour.
  12. Transfer liquid into saucepan, simmer on stove on medium high until the Sauce turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency - about 10 minutes.
  13. Do a taste test and adjust the seasoning (salt and pepper) to your taste.
  14. Remove from heat, return pig cheeks to the Sauce, cover and keep warm until ready to serve.
  15. To Serve:
  16. Serve the pig cheeks on Paris Mash (ultimate creamy mashed potato!) or Creamy Mashed Cauliflower, drizzled with a generous amount of Sauce. Garnish with finely chopped parsley if desired.