Normandy Pork Cheeks In Cider (includes Instant Pot Pressure Cooker method)
Forking Foodie
Forking Foodie
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Ingredients

  • Pressure cooking
  • 10 minutes and
  • 30 th June, if anyone in the UK is interested, knocking
  • 25 off the current price
  • 1 kg pork cheeks (about 16), trimmed of any excess fat [1,330 calories]
  • 2 x 15ml tbsp cornflour (cornstarch) - optional [60]
  • Oil (e.g. light olive oil, or neutral oil suitable for frying), around 2 tbsp [247]
  • 400 g shallots (preferably large banana shallots, or dice a couple of large onions) [92]
  • 200 g lardons of bacon [228]
  • 400 g carrots (sweet spears are nice if you can get them) [104]
  • 1/2 celery stick
  • Few sprigs fresh thyme [1]
  • Knob of butter (e.g. 25g) [184]
  • 400 g mushrooms, halved if large [64]
  • 50 ml calvados or brandy [110]
  • 500 ml quality dry cider [185]
  • 100 ml apple juice [44]
  • 2 bay leaves
  • 3 garlic cloves [18]
  • 2 x 15ml tbsp wholegrain mustard [48]
  • 1 tbsp tomato puree (double concentrate) [15]
  • Chicken or vegetable bouillon/stock concentrate/cube to make up 500ml [20]
  • 1 star anise
  • 4 small, crisp, tart apples [320]
  • 100 g crème fraîche (sour cream - you can use 'lighter' / half fat if you prefer) [100 calories for lighter]
  • Salt and freshly ground black pepper [2]
  • Optional - you could garnish with some chopped, fresh, flat leaf parsley

Instructions

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