Pork belly and pigs’ cheeks in red wine sauce with gnocchi

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves 4

By Matt Tebbutt

For the pork in red wine sauce

  • 50g/1¾oz butter
  • 500g/1lb 2oz pigs’ cheeks, fat on and each cheek cut in half
  • 500g/1lb 2oz pork belly, cut into chunks
  • 1 onion, thinly sliced
  • 100g/3½oz smoked lardons
  • 1 tbsp flour
  • 1 head of garlic, cloves separated and peeled
  • 750ml/1¼ pint red wine
  • 2 thyme sprigs
  • 1 bay leaf
  • 3 carrots, peeled and cut into chunks

For the gnocchi

  • 500g/1lb 2oz potatoes, skin on and cut into even-sized chunks
  • 2 free-range egg yolks
  • 100g/3½oz plain flour, plus extra for dusting
  • 50g/1¾oz butter
  • bunch of fresh basil, leaves picked and shredded, to garnish
  • salt and freshly ground black pepper
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