Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.A few butchers and good supermarkets are now selling pork cheeks. They're a great cut of pure meat and they have natural marbling, so the meat stays moist during slow cooking.
500-600g pork cheeks, cut into 4-5cm chunks or left whole if small
60g butter
1tbsp vegetable oil
2 medium onions, peeled, halved and finely chopped
Salt and freshly ground black pepper
50g flour, plus some for dusting
500ml dry cider
700ml chicken stock
250-300g curly kale, thick stalks removed and torn into 2-3cm pieces
Season and lightly flour the pork cheeks. Heat a heavy frying pan with a tablespoon or so of vegetable oil and fry the cheeks on a high heat for a few minutes, browning them on all sides, then drain on some kitchen paper.
Meanwhile, melt the butter in a heavy-based saucepan and gently cook the onion for 2-3 minutes until soft, add the flour and cook on a low heat for a minute, then gradually add the cider and stock to avoid lumps forming; bring to the boil, add the pork cheeks, season and simmer gently for about 1-1½ hours or until the cheeks are tender.
The sauce should have reduced and thickened; if not, remove the cheeks and simmer the sauce until thick, then return the cheeks.
Bring a pan of salted water to the boil and cook the curly kale for 2-3 minutes, or until tender; drain.
To serve, divide half of the kale up and place in the centre of serving dishes, spoon the cheeks and sauce on top, then scatter the rest of the kale over.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments