Elderflower Wine Braised Pork Cheek With Root Vegetables
- 8 pork cheeks
- 2 tablespoons oil
- 40ml elderflower cordial
- 2 medium carrots, peeled and diced
- 2 medium leeks, diced
- 3 celery stalks, chopped
- 120ml elderfloweer wine
- 200ml hot pork stock
Preheat the oven to 140°C, 120°C Fan, Gas Mark 1.
Cook the carrot, leek and celery until soft, then place in a pan with pork cheeks, elderflower wine, cordial and stock.
Bring to the boil , reduce the heat, cover and cook in the oven for 2 hours or until tender.
Once cooked remove the cheeks from pan, strain the sauce and reduce to a thick sauce consistency.
Serve the cheeks with roasted root vegetables and horseradish mash.