- 4 pork cheeks (lean “eye” meat only, no fat)
- 250 ml water
- 250 ml white wine
- 4 peppercorns
- 2 sprigs thyme
- 1 tsp rock salt
- Remove the lean “eye” meat from the main cheek and retain for use in the recipe.
- Soak the “eyes” of the cheek in water for 24 hours to remove any excess blood then rinse.
- Trim any sinew from the back of the cheek to prevent curling when cooking. To do this, make a small incision in the flesh at one end of the cheek, then keeping the knife flat to the cutting surface, work the blade away from you along the cheek while pulling the sinew towards you in order to separate the two.
- Place the cheeks in an ovenproof saucepan lined with baking parchment.
- Add the white wine, peppercorns, thyme and salt then cover with more baking parchment.
- Heat the pan on the hob for about 1 minute until the contents begin to simmer.
- Transfer the warmed pan to the oven and cook at 140 degrees Celsius/275 degrees Fahrenheit/ Gas Mark 1 for 5- 6 hours until tender to the touch.
- Remove from the oven and allow the pork to cool in the cooking liquid.
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