This slow cooked pork cheeks is amazing as the meat is so soft and nearly melts in your mouth. This is a very simple and straightforward recipe. Pork cheeks are not readily available and you will need to pre-order them from your butcher.’
You will need:
4 pork cheeks
2 large carrots, peeled and diced
1 large courgette
1 onion, peeled and diced
2 cloves garlic, minced
400g canned chopped tomatoes
1 tablespoon chopped fresh herbs
1 all natural stock cube
100g guanciale (or pancetta), cubed
a grating of fresh turmeric
a pinch of stevia
salt and pepper to season
To serve: Spaghetti
Preheat the oven to 180C.
Heat the olive oil in large pot over high heat. Add the pork cheeks and brown the surface on both sides to seal the meat. Remove from the pan and leave aside.
In the same pot, add the chopped guanciale or pancetta, cook then add the garlic, the onions on medium heat. Add the carrots and courgettes and stir. Lower the heat and simmer for about 5 minutes. Add the wine, tinned tomatoes, turmeric and fresh herbs. Stir then season with salt and pepper and add a pinch of stevia. Cook for 5 minutes then add the browned pork cheeks and coat with the sauce. Lower the heat and simmer for 5 minutes.
Turn off the heat, season with salt and pepper and cover the pot. Place it in the oven. Allow the pork to cook slowly in the oven for 3 hours. Remove from the oven and leave to rest for 15 minutes before serving.
In the meantime cook the spaghetti according to the instructions on the pack.
Serve the pork cheeks on a bed of spaghetti.
I use pork cheeks [Majjal ta’ Malta] from Ta Cancu Butcher in Zejtun, fresh vegetables and herbs by Big Fresh and Barbuto [organic], stock cubes by Kallo at Good Earth, canned tomatoes by Victoria Brand, herbs and spices by Schwartz and spaghetti by Fibre Pasta.