Pork Cheek in Red Currant & Orange

1 x Pork Cheek, skinned and sliced into 1.5cm pieces
8 x tablespoons Red Currant Jelly
1 x cup Orange Juice
Salt to taste
Freshly ground Black Pepper
Cornflour & Water to thicken

Pork cheek is a very rich meat - two slices for an adult and one for a child, is usually sufficient.

Place pork cheek slices in a single layer in a shallow casserole dish, cover with the red currant jelly and orange juice, and season with salt and freshly ground pepper. Cover the dish tightly with a lid or aluminium foil.

Place in a slow oven (160 deg C) and cook gently for about 1-1/2 hours or until the meat is very tender. If the skin has not already been removed, this should be done now. Place back in the oven uncovered for about 10 minutes until the edges of the meat are slightly crisped and browned.
Skim off any surplus fat and thicken the gravy with a little cornflour and water.

Serve on a hot plate, with vegetables such as mashed potatoes, broccoli, Brussels sprouts, or the Hot Green Salad.

Recipe supplied by Havoc Prime Pork Products


Updated: Jan 2010