Use a sharp paring knife to remove all the sinew from the pork cheek, place onto a small tray. Next, place the pork cheeks in a large heavy based pan over a medium heat. Add the garlic, spices, rosemary and olive oil. Add the shallots, carrots and fennel until soft and lightly golden. Add the wine and reduce by half, sugar, chicken stock. Bring to the boil, reduce to a gentle simmer for 60 minutes. Remove from the heat, cover with cling film and allow to cool.

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