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Joues de porc confites au cidre (Confit of Pork Cheeks in Cider)
Joues de porc confites au cidre (Confit of Pork Cheeks in Cider) is a traditional French recipe (from Brittany) for a classic stew of pork cheeks with onions in a dry cider base. The full recipe is presented here and I hope you enjoy this classic French version of: Confit of Pork Cheeks in Cider (Joues de porc confites au cidre).
prep time
30 minutes
cook time
120 minutes
Total Time:
150 minutes
Serves:
4
Rating: 
Tags : Pork RecipesFrench RecipesBreton Recipes
Pork cheecks are an economical cut, well suited to slow cooking. In this Breton recipe they become melt in the mouth tender.
Ingredients:
9 Pork cheeks
2 Red onions, peeled and chopped
2 Shallots, peeled and chopped
4 slices Bacon
500ml cidre bouché sec (dry sparkling cider of 5%ABV and greater)
2 tbsp jellied Veal stock
Butter
salt and freshly-ground black pepper, to taste
Method:
Heat a knob of butter in a casserole dish over medium heat. When melted add the onions and shallots and fry for about 10 minutes, until soft and golden brown.
Add the pork cheeks and the bacon. Fry for about 10 minutes, stirring frequently, until nicely coloured all over.
Pour over the cider and stir in the jellied stock. Lightly season with salt and black pepper, cover the pot and simmer gently over medium heat for about 150 minutes.
At the end of this time, take out the pork cheeks, bacon slices and red onion. Divide these between four warmed serving plates. Ladle over the cider sauce and serve with mashed potatoes or lightly-caramelized apple slices and your choice of seasonal vegetables.
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