Jun 09 2026
Restaurants›Rules›Cider Braised Pork Cheeks Recipe

Cider Braised Pork Cheeks Recipe

Inspired by Rules
Time2h 30m
Serves4

with black pudding, apple & creamed celeriac

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Ingredients

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Pork Cheeks

Black Pudding

Creamed Celeriac

Garnish

Method

Preparing the Pork Cheeks

  1. 1

    Searing the Pork Cheeks

    In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Season the pork cheeks with salt and black pepper. Add the pork cheeks to the pot and sear on all sides until browned, about 5-7 minutes. Remove the pork cheeks and set them aside.

  2. 2

    Sautéing Aromatics

    In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent. Make sure to scrape any browned bits off the bottom of the pot.

  3. 3

    Braising

    Return the pork cheeks to the pot and add the cider, thyme, and bay leaf. Bring to a simmer, cover the pot, and reduce the heat to low. Allow to braise for about 2 hours or until the pork cheeks are tender.

Cooking the Black Pudding

  1. 4

    Slicing and Cooking

    While the pork is braising, slice the black pudding into rounds. In a separate pan, cook the slices over medium heat until crispy on both sides, about 3-4 minutes. Set aside.

Making Creamed Celeriac

  1. 5

    Cooking the Celeriac

    In a pot of salted boiling water, add the diced celeriac and cook until tender, about 15-20 minutes. Drain and return to the pot.

  2. 6

    Creaming the Celeriac

    Add the butter, cream, salt, and freshly grated nutmeg to the celeriac. Use a potato masher or blender to cream the mixture until smooth and creamy. Adjust seasoning to taste.

Plating

  1. 7

    Assembling the Dish

    On a plate, place a generous scoop of the creamed celeriac, top with braised pork cheeks, and arrange the crispy black pudding around. Garnish with fresh parsley and a few slices of apple.

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