Slowcooked pig’s cheeks with white wine, thyme, mustard and cream

To slowcook meat has its advantages. Because it is best done with more flavoursome but tough cuts of meat, the result is always tasty very tender meat.

For me I probably started slowcooking big cuts for roasts. Even less tough meat benefits from gentle cooking and more time and lower temperature in the oven. After that I made stews like Boeuf Bourguignon, soon after I tried pulled pork and by then I was totally hooked.

So I bought a Crockpot slowcooker and have never looked back since. 🙂

These cheeks were first browned in a frying pan then transferred to the Crockpot, to which I added white wine, a bay leaf, thyme sprigs, half an onion and water. I left it on the low setting for about 10 hours and by the time I got back home the flat smelled amazing.

The meat was very tender but I still let it rest while I added cream and mustard to the sauce. It doesn’t take much to throw a lovely supper together when it almost cooks itself…

Slowcooked pig’s cheeks with white wine, thyme, mustard and cream,serves 1-2

Step 1:

4 pig’s cheeks

butter/oil for frying

100 ml white wine

150 ml water

4 thyme sprigs

1 bay leaf

1/2 red onion cut into wedges

Step 2:

100 ml cream

100 ml milk

2 tbsp white wine

1,5 tsp dijon mustard

1/2 tbsp soy sauce

gravy browning

salt, white pepper

Brown the meat in a frying pan. Place in the slowcooker and add the other ingredients from step 1. Put the lid on and turn on the low heat and leave it for 9-10 hours. If you are using an oven then place the casserole dish with the lid on in a cold oven and turn it onto 80-90 degrees. Check on it after 6-8 hours.

Remove the meat from casserole dish and let it rest covered with tin foil while you make the sauce. Pour all the liquid from the pot into a saucepan and add milk and cream and bring to the boil. Add the rest of the ingredients and season to taste. Once the sauce has thickened pour it through a sieve. Serve with pressed boiled potatoes and the tender lovely meat. Vegetables are optional.


3 thoughts on “Slowcooked pig’s cheeks with white wine, thyme, mustard and cream

  1. Love slowcooked dishes also, especially with our cold weather approaching. Wonder what the butcher will say when I ask for pig cheeks: somehow feel I may have to substitute beef ones 😦 ! Have never used milk products and soy sauce together: it will be interesting to see how the taste comes thru’!

    1. Well in England it is very easy to find any cut of pork, maybe different where you are 🙂 And in Sweden we usually add some soy to creamy sauces for flavour, so for me it is completely normal 😉

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s