Pig’s cheeks may not be the first cut of meat that comes to mind when planning a meal, but they are a delicious and versatile option. Cooking pig’s cheeks in cider adds a sweet and tangy flavor that complements the rich, succulent meat.
Choosing the Right Ingredients
Start by selecting fresh pig’s cheeks from your butcher. Look for cheeks that are firm and plump, with a good amount of marbling for flavor. For the cider, opt for a dry variety that will not overpower the dish with sweetness.
Preparing the Meat
Before cooking, season the pig’s cheeks with salt, pepper, and any other desired spices. Brown the cheeks in a hot skillet to develop a flavorful crust, then set them aside.
Building Flavor with Aromatics
Sauté onions, garlic, and any other aromatics you like in the same skillet to create a base of flavor for the dish. Deglaze with cider, scraping up any browned bits from the bottom of the skillet to incorporate the savory flavors.
Slow Cooking for Tenderness
Return the pig’s cheeks to the skillet and add enough cider to cover them halfway. Cover the skillet and let the cheeks simmer slowly until they are tender and can be easily shredded with a fork, adding more cider as needed to keep the meat moist.
Serving and Enjoying
Once the pig’s cheeks are cooked to perfection, serve them over creamy mashed potatoes or buttery polenta. The cider-infused sauce can be reduced to a glaze or left as a rich jus to drizzle over the meat.
Experiment with different spices and herbs to customize the dish to your taste, or try using different types of cider for unique flavor profiles. However you choose to prepare pig’s cheeks in cider, you are sure to enjoy a succulent and savory meal that will impress your family and friends.