Ingredients

• 8 pork cheeks
• weighing 75g/3oz each
• 1-2 tbsp plain flour
• 2 tbsp olive oil
• 115g/4oz speck
• finely diced
• 2 tbsp Chantenay carrots
• very finely chopped
• 2 tbsp celery
• very finely chopped
• 10 black peppercorns
• nutmeg
• whole
• for grating
• 50ml/2fl oz dry white wine
• 500ml/18fl oz chicken stock
• 2 tsp apple balsamic vinegar
• salt and freshly ground pepper
• ½ tsp whole black peppercorns
• 1 tsp juniper berries
• 1 savoy cabbage
• cut into very thin strips
• 1 litre/1¾ pint apple juice
• 1 tbsp granulated sugar
• 50ml/2fl oz white wine vinegar

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Dust the pork cheeks with the flour to coat.
• Heat a casserole dish until hot
• add the olive oil and pork cheeks and cook on each side for about five minutes until golden-brown. Remove the pork cheeks from the pan
• and set aside.
• Add the speck to pan and fry for a couple of minutes. Then add the vegetables and fry gently for a few minutes.
• Add the peppercorns
• a couple of gratings of nutmeg
• the wine and stock and bring to a simmer.
• Return the pork to the pan and mix well then cover with a lid and place in the oven for 1½ - 2 hours.
• Season
• to taste
• with the apple balsamic vinegar.
• For the sauerkraut
• tie the peppercorns and juniper in piece of muslin
• secured with string.
• Put all the sauerkraut ingredients into a large saucepan with a lid. Bring to the boil
• then reduce the heat and cover. Cook for 20 minutes
• stirring from time to time.
• Taste the sauerkraut for seasoning and texture: you want a little bit of crunch still. If you need more moisture
• add some more apple juice. Remove the muslin bag and season with salt and pepper.
• To serve
• divide the pork cheeks equally among the plates and serve the sauerkraut alongside.