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Braised Pig Cheeks with Mashed Potato and Bramley Apple Sauce

Slow-cooked tender pig cheeks served with creamy mashed potatoes, sweet glazed carrots, wilted kale, and a tart apple sauce.

Comfort FoodPorkMain CourseSlow CookedSunday Roast
Estimated Nutrition
Calories
1695.6
kcal / serving
6782.4 kcal total
Carbs
89.4g
per serving
357.6 g total
Fat
128.1g
per serving
512.4 g total
Protein
46.3g
per serving
185.2 g total
Cook Time
180
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
tbsp
Caster Sugar
for carrots
2
tbsp
Caster Sugar
for apple sauce, to taste
CondimentsSauces
400
ml
Veal Jus
or beef stock
2
tbsp
Red Wine Vinegar
Dairy
100
g
Unsalted Butter
diced
150
g
Unsalted Butter
for mash
150
ml
Double Cream
75
g
Butter
for carrots
50
g
Butter
for apple sauce
50
g
Unsalted Butter
for kale
Fruits
2
piece
Bramley Apples
peeled, cored and chopped
Liquids
200
ml
Red Wine
Meat
12
piece
Pig Cheeks
trimmed
NutsSeeds
2
clove
Garlic
finely diced
1
piece
Bouquet Garni
1
g
Salt
to taste
1
g
Black Pepper
to taste
OilsFats
3
tbsp
Olive Oil
Vegetables
1
piece
Banana Shallot
finely chopped
1
piece
Carrot
finely chopped
2
stick
Celery
finely diced
1
kg
Potatoes
fluffy variety like King Edward, cut into chunks
4
piece
Carrots
small, cut in half at an angle
1
head
Kale
leaves removed and roughly chopped

Method

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