Andrew Nutters Slow Braised Dingley Dell Pig Cheeks with Rosemary Potato Fondant

Dingley Dell's Flying Visits

Dingley Dell's Flying Visits

Standard Supplier 22nd October 2012
Dingley Dell's Flying Visits

Andrew Nutters Slow Braised Dingley Dell Pig Cheeks with Rosemary Potato Fondant

Recipe for Slow Braised Dingley Dell Pig Cheeks with Rosemary Potato Fondant 
Author: Andrew Nutter of Nutters Restaurant
Serves 4
A cut of pork not really used by the home cook but oh so en vogue in restaurant dining at the moment. Slow braising is the key element for this dish done that way the cheeks end up moist and tender and are utterly delicious. 


  • Pig Cheeks
  • 1 Tablespoon olive oil
  • 8 Pig Cheeks – sinew removed
  • 1 Onion – roughly chopped
  • 1 Carrot – roughly chopped
  • 1 Stick celery
  • 4 Cloves garlic
  • 1 Sprig Rosemary
  • 300ml Red Wine
  • 500ml Vegetable stock
  • 1 Tablespoon tomato puree
  • Rosemary Potato Fondant
  • 4 Baking potatoes
  • 25g Butter
  • Chicken stock
  • Sprigs Rosemary/thyme
  • Red Wine Sauce
  • 1 Tablespoon olive oil
  • 2 Shallots finely chopped
  • 2 Tablespoons brandy
  • 300ml Port
  • 60ml Beef stock
  • 1 Tablespoon Diced Tomato fresh
  • 1 Tablespoon chopped chives


1) For the pig cheeks heat the olive oil in a frying pan and fry the cheeks until lightly coloured on each side.
2) Place in a small casserole dish and add the onion, carrot, celery, garlic and rosemary, pour in the red wine and vegetable stock and add the tomato puree, cover with tin foil and place in a hot oven 130C and cook for 2.5 hours.
3) For the potato fondant cut the potatoes into a cylinder shapes with the help of a metal cutter heat a frying pan add the oil and the butter and lightly colour the potato on both sides place in a small roasting tray cover with chicken stock and cook at 150C for about an hour until tender (turn over half way through the cooking time)
4) For the red wine sauce – heat the olive oil in a small saucepan and sweat off the shallots until softened, add the brandy and port and reduce by half, add the beef stock and reduce again until only about 200ml of liquor is left, add the diced tomatoes and chives and season to taste.
5) When ready to serve warm the cheeks in the sauce and serve with the potato fondant and if desired a fricassee of wild mushrooms and some seasonal vegetables.

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