If you’re put off by the thought of pig cheeks, then you could substitute them for pork shoulder, although the pig cheeks work so well and literally melt in the mouth. They’re also a great talking point at the dinner table. It’s such a simple dish to prepare, and can just be left in the oven for 3 and a half hours to cook without having to do anything else to it until the time comes for serving. This is also a perfect dish to pop in the oven and leave if you want to go for a nice long walk and then come back to a delicious smelling house and wholesome dinner.
2 large onions, thinly sliced
2 large red peppers & 1 large yellow pepper both thinly sliced in to long strips
1 x 50g chorizo sausage roughly diced
1 x 30g tin anchovy fillets in olive oil
12 pig cheeks (3 per person)
2 cloves garlic, crushed
2 tins chopped tomatoes
½ cup full bodied red wine
Ground black pepper to season
– serves 4 –
- Trim the pig cheeks of any sinew or fat.
- In a large casserole dish, place a layer of the peppers and onions, then sprinkle over the chorizo sausage, chopped anchovies and garlic.
- Lay on top the pig cheeks, then the rest of the onion and peppers and pour over the tomatoes and red wine. Season with pepper and give it all a mix to ensure the ingredients are covered in the juice.
- Place on a lid or tightly cover with foil and place in the oven at 120 degrees for 3 hours.
- Remove the cover and return to the oven for a further half an hour before serving.
- Transfer to a serving bowl and place in the middle of the table along with your side dishes of potatoes and cabbage with a big ladle to let guests serve themselves (remember to tell them how many pigs cheeks they can each have!)