Braised pig cheek, Maderia sauce

Serves 4

Difficulty Rating**
Time Rating **


6 pigs cheeks
1 carrot
1 small onion
1 stick of celery
small bunch of thyme
250ml red wine
250ml Madeira
500ml beef stock
50g dark chocolate


Sear cheeks in a deep tray, Chop and add vegetables and thyme, then add stock, wine and Madeira bring to the boil. Cover with foil cook in oven set at 180°C for 2 hours. Remove cheeks strain juices and reduce until sauce coats the back of a spoon, add chocolate, add the cheeks to reheat and serve them with grilled polenta.