Ingredients (to serve four):
1kg free range pig cheeks
300ml red wine
300ml stock (veg, chicken or pork)
50ml balsamic vinegar
Large onion (sliced)
Large carrot (chopped fairly small)
Bulb of fennel (sliced)
5 cloves garlic (finely chopped)
Tbsp tomato purée
Tbsp agave nectar or brown sugar
Tbsp lemon juice
Tsp mixed dried herbs
Marinate the pig cheeks in the red wine overnight.
Sweat off the onions, fennel, carrots and garlic in a little oil and the mixed herbs. Tip into a large casserole dish.
Brown off the pig cheeks and add to the pot.
Mix the vinegar, tomato purée, agave/sugar and stock into the red wine and pour over the cheeks & veg.
Cook for at least three hours on 155/GM3, first half with the lid on, second with the lid off.
Serve with brown rice and sauteed cabbage.