Summary

Ingredients

• 800 g pork cheek
• 400 g potato (s), peeled and diced
• 300 g carrot (s), sliced
• 300 g May turnips, diced
• 1 onion (s), chopped
• 1 bouquet garni
• 1 teaspoon honey
• 1 teaspoon sugar
• 75 cl cider sec, (French apple wine)
• 5 cl olive oil
• 30 g butter
• Salt and pepper, from the mill

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Instructions

1. Heat the olive oil and butter in a roasting pan over medium-high heat. Fry the pork cheeks on all sides until well browned. Remove from the pan and set aside. Add the chopped onion to the pan, sprinkle with 1 teaspoon sugar, and cook over medium heat for 5 minutes.
2. Return the pork cheeks to the pan. Pour in the cider sec, then add the diced potatoes, sliced carrots, 1 teaspoon honey, and the bouquet garni. Season with salt and pepper. Cover and simmer over low heat for 1 hour 30 minutes until the pork reaches an internal temperature of 63°C (145°F).
3. Add the diced turnips and continue cooking over low heat for 30 minutes. Transfer the pork cheeks and vegetables to a serving dish. Increase the heat to medium-high and cook the remaining liquid, stirring occasionally, until it reduces and becomes syrupy.
4. Pour the sauce over the pork cheeks and vegetables and serve warm.