Breton pork cheeks

Ingredients for 4 servings:

• 800 g pork cheek(s)
• 400 g potatoes, peeled and diced
• 300 g carrot(s), sliced
• 300 g turnips, diced
• 1 onion(s), chopped
• 1 bouquet garni
• 1 tsp honey
• 1 tsp sugar
• 75 cl dry cider (French apple wine)
• 5 cl olive oil
• 30 g butter
• Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Stew with cider and vegetables

Brown the pork cheeks on all sides in a roasting pan in a mixture of oil and butter. Remove from the roasting pan and add the onions to the pot. Sprinkle with sugar and simmer for 5 minutes over medium heat. Return the pork cheeks to the roasting pan. Pour in the cider, add the potatoes, carrots, honey, and bouquet garni, and season with salt and pepper. Cover and simmer over low heat for 1.5 hours. After this time, add the turnips and cook for another 30 minutes. Remove the pork cheeks and vegetables from the pot and reduce the braising liquid to a syrupy consistency. Add the cheeks and vegetables to the sauce and serve warm.