This is such a wholesome and tasty winter dish, economic to feed a large group of people.
If pig’s cheeks aren’t available any diced pork will do. Pigs cheeks are very popular now as a cheap but very tender meat when cooked properly. Simply reduce the cooking time for diced pork as recommended to avoid drying out the meat.
Serves: 4
Preparation Time: 20 minutes
Cook Time: as below depending on cut of meat
INGREDIENTS:
6 sticks celery, washed and chopped
2 medium sized onions diced
1 lb or 8 individual pigs’ cheeks
1 lb cooking apples, peeled, cored and quartered
2 carrots peeled and batoned
2 parsnips peeled and sliced thickly
18 fl oz apple juice
18 fl oz good stock
7 oz puy lentils, rinsed and picked over for any stones
1 tablespoon sunflower oil
METHOD:
Fry the celery and the onion together in the sunflower oil until softened in a large casserole dish. If using pigs cheeks remove any tough membranes or fatty tissue and cut each cheek into four.
Add the pork to the celery and onion and cook until the meat is browned on all surfaces. Add the apples, carrots apple juice and stock.
Finally add the lentils and stir together making sure the meat and the lentils are submerged in the stock. Cook in a slow oven for 2 hours. You can cook it for longer and the meat will become even more deliciously tender.
If using diced pork keep an eye on it, but 60 to 90 minutes should be perfect. Taste for seasoning before serving. Adjust as required.
Serve in dishes with crusty bread and spring greens or purple sprouting broccoli.