Very cheeky pig cheeks

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

Method:

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.

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