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Pork Cheeks with Apple and Broad Beans
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It’s terrific that pork cheeks are no longer considered to be a throwaway cut: folk are now wise to their sensational, lip-smacking deliciousness. Cooked slowly and with care, they transform into something ethereal. If you don’t have morcilla, it can be substituted with a good black pudding.
Serves: 6 as a tapa
Typical values per serving:
This recipe was first published in March 2009.