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    Pork Cheeks with Apple and Broad Beans

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    Pork Cheeks with Apple and Broad Beans

    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.

    • Preparation time: 25 minutes plus 6-12 hours marinating
    • Cooking time: 1 hour 50 minutes, plus resting
    • Total time: 2 hours 15 minutes 60 minutes 60 minutes 15 minutes

    Serves: 6 as a tapa


    • 300ml small pork cheeks (about 4), each cut into 3
    • 500ml white wine
    • ½ star anise
    • 2 tsp honey
    • 1 thyme sprig
    • 1 garlic clove, crushed
    • 1 shallot, finely chopped
    • 1-2 tbsp olive oil
    • 750ml chicken stock
    • 1 crisp apple such as Braeburn, peeled, cored and diced
    • 100g Morcilla sausage or black pudding, chopped
    • 2 tsp white balsamic vinegar
    • 60g podded young broad beans


    1. Marinate the pork cheeks in the white wine with the star anise, honey, thyme, garlic and chopped shallot for at least 6 hours or up to 12 hours.
    2. Remove the cheeks from the marinade and reserve the liquor. Put a saucepan on a medium heat and add the olive oil. Fry the drained cheeks on both sides until caramelised and golden. Pour in the marinade and slowly reduce by two thirds; this will take about 40 minutes. Next, add the stock, turn up the heat slightly and reduce by two thirds for another 50 minutes or so. The cheeks should now be tender and the cooking liquid rich and silky.
    3. Add the apple, morcilla and white balsamic vinegar. Continue to cook over a moderate heat for 5 minutes until everything is incorporated. Remove from the heat and rest for 10 minutes before adding the broad beans.
    4. Return to the heat, simmer for 5 minutes and check the seasoning before serving in bowls.

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