- 6–12 pigs’ cheeks (depending on size)
- 2 tablespoons plain flour, seasoned with salt and black pepper
- 4 tablespoons olive oil
- 2 large onions, finely sliced
- 2 tablespoons unsalted butter
- 5 fresh thyme sprigs, leaves stripped
- 1 bay leaf
- 4 tablespoons runny honey
- 1 cup white wine
- 1 cup chicken stock
- 4 tablespoons whole-grain or Dijon-type mustard
- ¾ cup heavy cream
Dust the pigs’ cheeks in seasoned flour.
Heat half the oil in a large, heavy casserole dish or deep cast-iron skillet with a tight-fitting lid. Add cheeks. Cook over medium heat for 2–3 minutes each side, until browned. Remove and set aside.
Add onion to pan. Add oil and butter and gently fry for approximately 10 minutes, until soft. Add herbs and honey. Cook over a medium heat until onions are sticky and golden brown.
Pour in wine and deglaze pan. Incorporate stock and return cheeks to pan. Season with salt and pepper. Bring to a boil. Cover with lid. Simmer over low heat for 2½ hours, until tender. Remove cheeks. Set aside and keep warm.
Bring sauce to a boil. Add mustard and cream and let bubble 5–10 minutes until you have a rich golden sauce. Return pigs’ cheeks to pan to warm through. Serve immediately.
Serve over rice, noodles, mashed potatoes or parsnips and eat up fast as they won’t last.
Recipe courtesy of Ryan West, St. Adrian Meats & Sausage
Read more about St. Adrian Meats & Sausages in the Little Shop That Could.