Cider-braised pork cheeks

Read the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.

Heat the oven to 150°C fan / 170°C conventional.

Allow about 15 minutes in total, checking the oven has reached its setting.

Pat pork cheeks dry and season with the listed seasoning. Brown in uncrowded loads in a heavy pan with the listed oil, turning to colour the surfaces. Transfer to a clean plate; it will finish cooking later.

Cook onion, carrot and celery in the casserole for 10 minutes.

Stir in garlic for 1 minute.

Add cider, scrape the browned residue from the pan and bubble until substantially reduced.

Return cheeks with stock, thyme and bay. Bring to a gentle simmer.

Bring the filled casserole to a simmer, cover and carefully transfer to the heated oven.

Cover and braise for 2½–3 hours until a fork slides in easily.

Check the liquid is still moist enough; add the listed top-up water if needed and replace the lid.

Continue covered until the stated tenderness cue is reached. Extend cooking if it still resists a fork.

Check the stated readiness cue using a probe for cooked meat where specified. Carefully take the dish out and set it on a heatproof surface.

Lift cheeks out carefully. Strain the cooking liquid, pressing lightly on the vegetables, and skim excess fat.

Reduce the sauce gently on the hob until concentrated and glossy, watching and stirring to prevent catching.

Add cider vinegar, taste and season. Return cheeks and warm gently in the glossy sauce.

Serve hot with extra sauce alongside.