Braised Pork Cheeks in Honey Wheat Beer

Prancing Pony Brewery produces a pale ale and sufficiently bitter beer of delicate flavours and floral aroma. The special thing about this dish is the beers transition to a deliciously fragrant, light and golden sauce as a result of slow cooking. The surprise is the Wistow Springs Pork which is ethically grown and free to roam. It ends up as a feast of firm yet tender flesh, so full of flavour, protected beneath its soft golden fat of molten sweetened pork essence.

It holds the promise of a meal so good; you won’t stop thinking about it.

1.5kg Wistow Springs Pork cheeks
3tlb olive oil
1 medium red onion, sliced
4 cloves garlic, peeled and sliced
1 small fennel, sliced
2tsp fennel seeds
2tsp coriander seeds
375ml Prancing Pony Brewery Pale Ale  (approximately)
2tlb honey Try Do Bee Honey for beautiful, pure, cold extracted honey
salt & freshly ground black pepper

Preheat oven to 150 degrees.
In a non stick fry pan, Dry roast fennel and coriander seeds until fragrant (about 30 seconds). Choose an ovenproof casserole with a tight fitting lid. Heat a little olive oil in casserole and add onion. Fry for about five minutes over medium heat or until softened. Add garlic and cook for about 30 seconds. Add the spice and a generous pinch of salt. Stir to combine then add the honey and let it bubble up for a minute. Place the pork in the casserole and pour in enough beer to reach halfway up the sides of the pork but not right up to the skin. Cover with the lid, turn up the heat and bring to boil. Place in the oven. Cook the pork for approximately 2 hours, spooning the pan juices over the pork three or four times, or until the pork is very tender and caramel in colour. Set aside and rest for 15 minutes.Slice pork and serve with pan juices, sautéed spinach and mashed potatoes. Serves 8