Rainbow chard three ways; braised and served with pig cheeks

by theshedlikesfood

The last installment is a wee bit of a cop out, as I was home from work quite late and hadn’t the energy or patientience for much else. But to sweeten the deal there’s a recipe for pig cheeks too, which I had cooked the night before and worked deliciously with the chard.
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The washed chard was simply braised for about 8 minutes in seasoned butter with a handful of chives and parsley – simple, hardly worth a recipe, but definitely worth a go.
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I acquired the pig cheeks after being tempted by a post by Essex Eating, and will be cooking them time and time again! But not too often, because then I would be obese.

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Pig cheek and plum caserole
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Olive oil
2 pig cheeks, trimmed of skin and bits of fat (mine weren’t but it wasn’t so hard to do with a decent knife)
1 onion, roughly chopped
3 cloves of garlic, peeled and left whole
A wine glass of dry cider
A wine glass of chicken stock
Zest of a lemon
Two plums, stoned and cut into medium sized pieces.
S&P

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Heat the oven to gas mark 2, or get the slow cooker ready for action.
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Heat a good glug of olive oil in a frying pan and brown the pig cheeks (leave them whole for now) on all sides, then pop them in an oven dish/pan with a lid (or slow cooker). Fry the onions over a medium-high heat until they begin to turn golden brown, then reduce the heat and add the whole garlic cloves and a generous amount of black pepper. After a couple of minutes over a low heat, stick the whole lot in the pot with the cheeks, along with the stock, cider, lemon zest and plums.
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Cook in the oven for as many hours as you can bear; I managed six across two days. You’ll need to stir occasionally, and about 3/4 through the cooking time, remove the cheeks, slice into thick slices and return to the pot to continue cooking, along with half a tsp salt. If not serving with the braised, herby chard, add a handful of flat leaf parsley to the mix too.
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