Braised Pork Cheek, Fake Cinnamon, Compressed Apples

1:51 am on 23 December 2008

(Serves 4)


600 gms pork cheek
150 ml olive oil or pork fat
salt, pepper
1sliced onion
1sliced carrot
1 head garlic
2 level tspn tomato puree
1 ½ litres pork or veal stock
bouquet garni
250 ml red wine
250 ml grand marnier
250 ml fresh orange juice
1 cinnamon stick


4 x 4 cinnamon filo sticks (see pastry)
100 gms of olive oil 
3 x 4 banana and apple to garnish
100 gms of butter 


Place oil in the roundel until very hot, then seal the seasoned pork until very dark brown. In a separate pan place more oil and brown the vegetables, onion, carrot and cut the garlic bulb in half. Sweat the tomato puree for 20 minutes.

Add the Grand Marnier, red wine, fresh orange juice and reduce before adding pork stock. Cook at 58°C for twelve hours.

Once cooked take the pork out of the oven, then reduce enough to coat – but not too thick, pork should have a dark glaze.

Suggested wines to complement this recipe

Pinot Noir
Julicher Estate 2007
Bird Big Barrel 2007

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