Pork cheeks in maple syrup

Pork cheeks in maple syrup

Ingredients:

1.76 lb of pork cheeks, 2 medium carrots, 1 onion, half a celery, half a tomato, 2 apples, 4 bay leaves, 2 anise stars, 1 teaspoonful of thyme, 4 cloves of garlic, 10.56 fl oz of bouillon, 7.04 fl oz of dry white wine, 1 tablespoonful of olive oil, salt, pepper, 1.41 fl oz of maple syrup, parsley

Preparation:

  1. Preheat the oven to 320°F with the thermo option.
  2. Sprinkle the cheeks with salt and pepper. Leave to rest for approx. 15 minutes.
  3. Fry the cheeks in olive oil on both sides until lightly browned. Transfer to an ovenproof dish.
  4. Peel, wash and finely dice the carrots, onion and celery and add to the remaining fat in the pan. Fry for approx. 5 minutes.
  5. Add finely diced tomato, bay leaves, aniseed, thyme, wine, chopped garlic and diced apple. Stew for 3 minutes.
  6. Pour the whole mixture into a cheeky dish. Add the stock and 0.35 fl oz maple syrup so that the liquid covers the meat. Roast covered for about 2 hours.
  7. After 2 hours, transfer the cheeks to the roasting tin and return to the oven uncovered for 15-20 minutes.
  8. Pour the liquid from the braising pan into a saucepan. Heat up and add 0.88 fl oz of maple syrup. Cook for about 5 minutes.
  9. Serve with the potatoes.
  10. Top with maple sauce and garnish with parsley.