Pork cheeks with orecchiette, broad beans, peas and mint

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4

By Jason Atherton

For the pork cheeks

  • 2 tbsp olive oil
  • 4 pork cheeks, trimmed
  • 1 large onion, finely chopped
  • 1 large carrot, peeled and finely chopped
  • 5 cloves
  • 1 star anise
  • 1 white peppercorn
  • 50ml/2fl oz sherry vinegar
  • 2 tbsp tomato purée
  • 100ml/3½fl oz honey
  • 1 litre/1¾ pints veal or beef stock
  • 1 litre/1¾ pints chicken stock

For the eggless pasta dough

  • 350g/12oz semolina flour
  • 3g salt

To serve

  • 25g/1oz cooked broad beans
  • 25g/1oz cooked peas
  • 2 tbsp chopped fresh mint
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