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Pork Cheeks Braised in Savanna

Pork Cheeks Braised In Savanna


These pork cheeks get even cheekier when braised in your favourite Savanna cider!

  • Serves: 12 |
    12 servings
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 60 mins
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3 Tbsp (45 ml) good-quality extra virgin olive oil
6 pork cheeks (ask your butcher to remove the skin, most of the fat and the glands)
2 red onions, quartered
1x 340 ml bottle Savanna cider
1 bunch fresh thyme
sea salt and freshly milled black pepper
1 large quill of cinnamon
12 baby Mediterranean potatoes
4 Granny Smith apples, cored and quartered

Heat the olive oil in a heavy-bottomed saucepan and brown the pork cheeks. Remove from the oil and set aside. Now brown the onions in the same oil, then remove and set aside. Pour off the excess fat, leaving about 3 Tbsp (45 ml) oil in the bottom of the saucepan. Return the pork cheeks and onion to the saucepan.

Pour the cider into the saucepan and turn the heat down. Add the thyme and cinnamon, season with sea salt and freshly milledblack pepper.  Simmer gently for 40 minutes. Add the baby potatoes and cook for about 30 minutes, until just soft, then add the apple chunks. Cook for another 20 minutes.

Serve on a bed of fluffy basmati rice, with warm roasted beetroot.