Weekend Man Food

Pot Roast Pig Cheeks With Chorizo.

I make no apology for featuring another pork recipe this week... I do live in Denmark after all.

Slow cooked pork goodness.

I don't need to explain what part of the pig the cheeks come from, but being part of the head they are technically offal. Do not let this put you off. Pig cheeks are some of the tastiest meat I've ever had, with a much richer flavour than other parts of the animal.

A sinewy cut, cheeks respond wonderfully to a long slow cook. Unwanted by the ignorant masses, cheeks are thrown in to the mincer by most butchers, but given a bit of notice they will be happy to prepare you some.

To Irma's (Danish supermarket) immense credit they have started stocking pig cheeks at the weekends - presumably after they've butchered enough pig during the week. Grabbing them immediately I set about researching how to cook them.

This Spanish influenced recipe is my version of one I found here.

Ingredients:

1. 1 medium carrot, finely chopped
2. 3 or 4 celery stalks, finely chopped
3. 2 small onions, finely chopped
4. 3 cloves garlic, crushed
5. 2 bay leaves
6. 150g chorizo, chopped in to largish chunks
7. 1 tbsp paprika
8. 2 tsp mixed herbs
9. 8 pig cheeks, cut into large chunks
10. 1 tin lima beans
11. 300ml chicken stock
12. 250ml red wine
13. 2 tins chopped tomatoes
14. small bunch parsley, chopped
15. rapeseed oil, for frying

Procedure:

1. Heat oil in a large heavy pan and fry the chorizo until the fat in the sausage starts to run out.
2. Add the onion, carrots, celery and garlic. Fry until soft and golden.
3. Add the paprika and fry for another minute. Take out of pan and set aside.
4. Add a dash more oil and thoroughly brown the meat.
5. Return the vegetables and chorizo to the pan. Add the mixed herbs.
6. Add the wine. When reduced by half add the stock and tomatoes and bring to the boil.
7. Turn down heat, partially cover, and simmer on the stove for 4 hours, or until the meat is just falling apart.
8. Add the lima beans and leave to heat through.
9. Before serving mix in the chopped parsley.
10. Serve with rice or potatoes. Wash down with a robust Spanish wine.

This recipe is really quite delicious, a carnivores dream.

Have a good weekend chaps!