Pork Cheeks with Orange - Nest in Normandy Dieppe

Pork Cheeks with Orange

Ingredients: Yields 4 servings

From your butcher’s:
1 kg pork cheeks

From the fresh produce market:
2 oranges (non treated)
2 carrots
1.5 onions
1 garlic clove

From the grocery store:
33 cl tomato sauce
70g flour
50 cl dry rosé wine

From your larder:
1 bouquet garni
coriander powder
curry powder
salt, pepper

  • The day before, marinate the pork cheeks in the rosé wine and orange juice. Add the sliced carrots, chopped onions, coriander, bouquet garni, a few pepper corns and orange zest.
  • On the day itself, strain the pork cheeks (reserve the marinade) and the garnish. Brown the meat in a heavy-bottomed pan, sprinkle with curry powder. Reserve the meat.  Fry the carrots and the onions in the same cooking juices.
  • Return the meat to the pan along with the garlic and sprinkle with flour. Add the tomato sauce and the filtered marinade. Bring to the boil.
  • Transfer to an oven-proof dish and place in the oven at 160-180°C (gas mark 5-6) for approx. 2 hours.


Tip: You may have to order pork cheeks in advance since not all butchers carry them.  If your oven dish does not have a lid, make sure you baste the meat frequently.