Serve with buttery mashed potato,glazed carrots and picked parsley and don't forget a glass of that local beer you've cooked the pork with!

  • Ingredients:
  • 12 x rare breed pork cheeks
  • 12 x peeled shallots/ button onions
  • 100g smoked pancetta/ bacon cut into lardons
  • 100g button mushrooms cleaned
  • Sprig thyme, leaves only
  • 2 x bay leaves
  • 2 x garlic cloves crushed
  • 2tbsp Dijon mustard
  • 2tbsp honey
  • 1 x bottle black sheep bitter or a beer local to you
  • 500ml brown pork or chicken stock
  • 10g butter
  • 10g plain flour
  • Mashed potatoes
  • Glazed carrots
  • Flat leaf parsley leaves

Cooking Instructions


  1. Marinade cheeks in beer for 24 hours
  2. Next drain liquid from cheeks and reserve
  3. In a heavy bottomed pan add butter, garlic and herbs then cook on a gentle heat for a few moments
  4. Add reserved beer, mustard and honey and reduce to a syrup
  5. Next add stock and bring to a simmer.
  6. Separately heat a non stick frying pan with a little oil and lightly brown pancetta,  mushroom and shallots then add to sauce
  7. Next dust pork in flour and brown in frying pan then add to sauce
  8. Return to gentle simmer and cook till tender about 2 1/2 hours

         Source: My collection – Jeff Baker – J Bakers Bistro Moderne

Please Note: Whilst all our recipes are developed, tried and tested by our Executive Chef, variances in native and rare breed animals can differ immensely, therefore cooking times are a guide only. Please ensure all products are cooked through and hot before serving.