Cider Braised Pigs Cheeks
Pigs cheeks braised in dry cider with apple and thyme until soft and sticky, served with potatoes and cabbage.
- Time3 hr 15
- LevelEasy
- Costabout £2.75 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 881kcal
- 55.1gcarbs
- 18.3gof which sugars
- 47.6gfat
- 17.1gsaturates
- 44.1gprotein
- 8.8gfibre
- 7.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oven to 150°C (130°C fan). Pat the cheeks dry, season with half the salt and the pepper and toss in the cornflour.
- 2
Heat 1 tablespoon of oil in a casserole over a high heat. Brown the cheeks for 3 minutes per side, in two batches. Set aside.
6 min - 3
Add the rest of the oil, the onions and carrots and cook for 8 minutes until soft and lightly golden.
8 min - 4
Pour in the cider and boil for 3 minutes. Dissolve the stock cube in the boiling water and add it with the thyme, bay and half the apple. Return the cheeks. Cover and cook in the oven for 2 hours 30 minutes.
150 min - 5
Add the remaining apple wedges to the pot for the last 15 minutes. Meanwhile boil the potatoes in salted water for 15 minutes.
15 min - 6
Steam or boil the cabbage for 4 minutes until just tender.
4 min - 7
Stir the cider vinegar into the sauce, taste and adjust the salt. Serve the cheeks with plenty of sauce, the potatoes and cabbage.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
