Braised Pork Cheeks with Butter Beans

Tender braised pork cheeks cooked slowly with leeks, honey, and white wine, finished with creamy mustard butter beans.

Pork Main Course British Slow Cook Dairy

Estimated Nutrition

Calories

780.1

kcal / serving

3120.4 kcal total

Carbs

27.1g

per serving

108.4 g total

Fat

48.2g

per serving

192.8 g total

Protein

46.3g

per serving

185.2 g total

Cook Time

165

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Flour

Plain

CondimentsSauces

tbsp

Wholegrain Mustard

tbsp

Balsamic Vinegar

Dairy

Butter

Unsalted

100

Double Cream

LegumesPulses

400

Butterbeans

Tinned, rinsed and drained

Liquids

200

White Wine

200

Chicken Stock

Meat

piece

Pigs' Cheeks

Trimmed

NutsSeeds

Salt

For seasoning

Black Pepper

Freshly ground, for seasoning

tbsp

Thyme

Picked fresh leaves

OilsFats

tbsp

Olive Oil

Other

Honey

Runny

Vegetables

piece

Banana Shallot

Finely sliced

piece

Leek

Finely sliced

Method

Coat the pork cheeks in the sauce and serve.

Heat 15ml of oil in a large pan and brown the pork cheeks for 3 minutes.

Remove meat, then fry shallots and leeks in remaining oil and butter for 6 minutes before stirring in honey.

Return pork to the pan with thyme, wine, and stock, then simmer covered for 2½ hours.

Combine flour with salt and pepper in a shallow bowl and dust pork cheeks in the mixture.

Set pork aside to rest while cooking mustard, cream, beans, and vinegar in the pan for 6 minutes.