Written By Cynthia Annett-Hynes Recipes Apr 8, 2011 Cider Braised Pork Cheeks with Caramel Poached Crab Apples SHARE VIA: Facebook Twitter PinterestWhat you’ll need (Serves 6) 2 lbs pork cheeks1 cup salt2 cups sugar1 tbsp black peppercorns3 onions, medium diced2 carrots, medium diced2 fennel heads, medium diced3 garlic cloves, sliced1 bunch parsley1 bunch thyme4 cups apple cider1 cup apple cider vinegar6 cups chicken stock (enough to cover the cheeks)1 tsp butter10 crab apples, (left whole, peeled)2 cups sugar1 cup cider vinegar1 cup water Toss pork cheeks with the salt and sugar (dry brine) and let sit for 12 hours, refrigerated. In a pan, brown the meat with a small amount of vegetable oil. Remove from the pan and set aside. Add the diced vegetables, parsley, thyme, garlic and black peppercorns to the pan, sauté until soft, deglaze with cider vinegar. Reduce until dry. Do a second deglaze with the apple cider (save about one tbsp for the sauce), reduce by half. Place pork back in and enough chicken stock to just cover the pork. Cartouche (parchment paper lid) the pan and place in 200o F oven for 8 hours. Remove from oven and let cool in its liquid. Remove to sheet pan and let cool completely. Strain and skim the braising liquid, discard vegetables and herbs. Reduce to sauce consistency and add one tbsp. of cider vinegar to balance. To serve: Heat pork in the reduced sauce with a tsp of butter. For the apples: In a pot over medium heat, add sugar, melt and cook until you have a golden caramel. Add cider vinegar and water. Cook until all sugar is dissolved. Add apples and orange peel. Simmer until apples are juicy and tender (approximately 30 minutes). Serve with the pork cheeks or on the side.Main CourseRecipes SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Food / How to Cook / Main course / Recipes November 2, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Food / Recipes October 25, 2021 Sopa Paella Try the iconic Valencian dish as a hearty fall soup brimming with seafood and chorizo. We were going through a heat wave in Victoria when I ... Read More Food / Recipes October 25, 2021 It’s a Pancake Day! That crisp edge in the fall air stirs up a craving for comfort that sometimes only a stack of hot pancakes can deliver. So get your cast-iron pan ... Read More Breads / Food / How to Cook / Recipes July 13, 2021 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food / How to Cook / Recipes May 7, 2021 Halibut Stock Halibut Stock Did you know halibut bones make the most delicate yet flavourful stock imaginable? Ask your fish department to set aside the bones ... Read More Kitchen Tools / Must Have / Recipes November 27, 2020 Wood Oven Envy — Tips, Recipes, Links Some tips on cooking with wood in an outdoor oven, recipes, and links to the wood ovens mentioned in our article Dec|Jan 2020-2021 Tips on Cooking ... Read More Comments are closed.