Sweet and sour pork cheeks recipe

• 3 tbsp Olive oil
• 1 pinch Sea salt
• 1 pinch Freshly ground black pepper
• 16 Pig's cheeks (about 700g), trimmed of fat and sinew
• 3 tbsp Honey
• 2 Carrots, peeled and chopped
• 1 Leek, chopped
• 3 Sticks of celery, chopped
• 1 Onion, peeled and chopped
• 2 Cloves of garlic, peeled and chopped
• 1 Bay leaf
• 2 Sprigs of fresh thyme
• 8 Cloves
• 1 tbsp Tomato puree
• 750 ml (26.4fl oz) Brown chicken stock
• 125 ml (4.4fl oz) White wine

1. Preheat the oven to 160C/gas mark 3.
2. Heat the oil in a casserole dish.
3. Season the cheeks, coat them with 2 tablespoons of honey and brown them over a high heat until golden.
4. Set aside.
5. Heat the remaining oil in a casserole dish with a tight-fitting lid.
6. Add the carrots, leek, celery, onion and garlic, then cook for 2-3 minutes.
7. Add the bay leaf, thyme, cloves and tomato puree, then cook for a further 2-3 minutes.
8. Now add the remaining tablespoon of honey and cook for another 2-3 minutes to caramelize all the vegetables.
9. Add the stock and wine and bring to the boil.
10. Season, cover and transfer to the oven.
11. After 2.5-3 hours, remove the cheeks from the oven, lift them from the stock and reserve.
12. Strain the stock and place in a medium-sized saucepan.
13. Bring to the boil and allow the mixture to reduce to a semi-sticky sauce before putting the cheeks back into it.
14. Warm through for 2-3 minutes and serve on top of hot buttered noodles.

olive oil, salt, freshly ground black pepper, cheeks, honey, carrots, celery, onion, garlic, bay leaf, thyme, tomato puree, brown chicken, white wine

Taken from www.lovefood.com/guide/recipes/13113/mark-sargents-sweet-and-sour-pork-cheeks (may not work)