Pork cheeks in cider with apples
Las papas asadas o el puré de papas siempre son una buena opción para acompañar las mejillas, pero esta vez optamos por una baguette, que absorberá todos los jugos. También puedes servirla cruda como acompañamiento.
Ingredientes · Raciones For 4 people
- 3 tbsp olive oil
- 800 g pork
- 3 pcs red onion
- 6 pcs apple
- 600 ml chicken broth
- 600 ml cider
- 2 tbsp butter
- 1 piece baguette
Método · 4 h 30 min
- Preheat the oven to 160°C. Heat the olive oil in an oven-safe cast iron pot. Season the cheeks with salt and pepper and fry in the oil until brown, working in batches. Set the fried cheeks aside.
- Add the onion to the pot and let it soften. In the meantime, core and quarter the four apples. Return the apple quarters to the pot and pour in the stock and cider. Bring to the boil, then add salt again, cover and place in the oven. Simmer for about 3 hours, checking occasionally and turning the cheeks. If too much liquid evaporates, add a little water or stock.
- Remove the pot from the oven, remove the cheeks and keep warm. Place the pot on the stove over medium heat and cook for a while until the sauce thickens. Cut the remaining two apples into quarters without the core.
- Heat 1 tablespoon of butter in a frying pan and fry the baguette slices until golden brown and divide them between plates. Add the butter to the pan and fry the apples, then transfer them to the baguette. Place the cheeks with the sauce on top, sprinkle with parsley and serve.
Roasted potatoes or mashed potatoes are always a worthy choice for cheeks, but this time we opted for a baguette, which will soak up all the juices. You can also serve it unroasted on the side.