Pork cheeks with sauerkraut
Pork is a good source of high quality protein, low in fat and provides important vitamins and minerals, including B vitamins and zinc, needed for overall good health. The lovely flavour of the pork cheeks goes well with the apple-y sauerkraut and the strong flavours from the spices and berries means there is no need for any salt.
Ingredients (Serves 4)
- 8 pork cheeks
- 1-2 tbsp plain flour
- 2 tbsp olive oil
- 115g bacon, finely diced
- 2 tbsp carrots, very finely chopped
- 2 tbsp celery, very finely chopped
- nutmeg, whole, for grating
- 50ml dry white wine
- 500ml chicken stock
- freshly ground pepper
- 1/2 tsp whole black peppercorns
- 1 tsp juniper berries
- 1 savoy cabbage, cut into very thin strips
- 1 litre apple juice
- 1 tbsp granulated sugar
- 50ml white wine vinegar
Preheat the oven to 180C/Gas 4. Dust the pork cheeks with the flour to coat.
Heat the oil in a casserole dish and add the pork cheeks, cook on each side for about five minutes until golden-brown. Remove the pork cheeks from the pan, and set aside.
Add the bacon to pan and fry for a couple of minutes. Then add the vegetables and fry gently for a few minutes.
Add the balsamic vinegar, a couple of gratings of nutmeg, the wine and stock and bring to a simmer. Return the pork to the pan and mix well, then cover with a lid and place in the oven for 1½ - 2 hours. Season to taste with the pepper.
For the sauerkraut, tie the peppercorns and juniper in a piece of muslin, secured with string.
Put all the sauerkraut ingredients into a large saucepan with a lid. Bring to the boil, then reduce the heat and cover. Cook for 20 minutes, stirring from time to time.
Taste the sauerkraut for seasoning and texture: you want a little bit of crunch still. If you need more moisture, add some more apple juice. Remove the muslin bag and season with salt and pepper.
To serve, divide the pork cheeks equally among the plates and serve the sauerkraut alongside.