If totally-made-up-heaven is your kinda meal, read on!
This recipe is one I’ve been working on for a little while, and although it’s not quite perfected, I couldn’t wait to share it with you all!
Ingredients:
1-2 pig cheeks per person (~50p each from Morrisons)
1 large onion (pennies!)
1 medium-large carrot per person (pennies!)
1 can of cider (2.29 for 4 from Aldi)
Mushrooms
Bacon- sliced (optional)
Herbs- Bay leaf, ‘mixed herbs’ (thyme, rosemary), sage.
1. Cover the cheeks in cider, add herbs and seasoning, and slow cook for 4 hours on high, or 8 hours on low. If you aren’t using a slow cooker, go straight to step 3a.
2. Fry the onions, and place in the bottom of a casserole. Sprinkle the carrots over, then place pork cheeks on top. Pour cider over.
3a. If you haven’t slow-cooked the pork already, cook now for 2-3 hours in a 120C oven before carrying on to the next step.
3b. If you’ve slow cooked the pork, de-stem the mushrooms and add them, gills up, to float on the cider sauce. Cook for 30-40mins at 180C, without the lid on. You want the mushrooms to go wrinkly and the cider to reduce, if possible.
4. Serve straight from the casserole with chunky homemade bread, mashed potato, or a baked potato!
Give it a go- it’s frugal!
Living Frugal 