The Baring

Pork cheek, chorizo and chestnut

SERVES 4 | PREP 10 MINS | COOK 2 HRS 30 MINS MORE EFFORT

PORK CHEEKS
1 tbsp olive oil
4 pork cheeks (about 600g)
½ onion, thinly sliced
2 garlic cloves, finely chopped
160ml dry cider
300ml fresh chicken stock
3 thyme sprigs
½ star anise
½ tsp cumin seeds
CABBAGE
300g hot cooking chorizo, diced into ½ cm cubes
½ onion, finely sliced
70g cooked chestnuts, coarsely grated
2 garlic cloves, crushed
1 Hispi cabbage (about 500g), finely sliced
1 tbsp muscatel vinegar or sherry vinegar
2 cooked chestnuts, peeled, to serve

1 Put the olive oil in a lidded ovenproof casserole over a high heat. Add the pork cheeks and sear for 4-5 mins or until nicely caramelised all over. Remove from the pan and set aside.

Heat the oven to 140C/120C