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Say farewell to winter with this warming dish of braised pig cheeks

Justin Jerome, head chef of The Grill at Stanley House, shares his recipe for an earthy winter dish of braised pig cheeks, with capers and parsley.

Serves 4

  • 20 pig cheeks – trimmed (ask your butcher to do this for you)
  • 1 head of celery – washed and roughly chopped
  • 2 onions – peeled and roughly chopped
  • 2 carrots – washed, peeled and roughly chopped
  • 1 bulb garlic – peeled and roughly chopped
  • 1 sprig of thyme
  • 80g treacle
  • 1tsp cracked black pepper
  • 4 tsp capers
  • Parsley leaves

1) Preheat the oven to 170 degrees Celsius /gas mark 3
2) Place the vegetables, garlic, cheeks and thyme into a deep roasting tray, cover with cold water then add the treacle and the black pepper
3) Cover with 2 layers of foil and cook for approximately three hours or until tender
4) Once cooked, remove the cheeks from the liquid and keep warm
5) Place the liquid over a high heat and reduce by half
6) Once reduced, pass the liquid into a clean pan to remove the vegetables
7) Return the cheeks back to the sauce to warm through

To finish

1) Add the capers and carefully arrange onto a plate or bowl
2) Spoon over a little of the sauce
3) Garnish with the parsley and serve at once with some mashed potatoes and root vegetables for an earthy winter dish
4) Enjoy!