For 4 generous serving you need
500g trimmed pig cheeks
30 ml cake flour
3ml ground black pepper
50ml canola oil
2 medium white onions, coarsely chopped
2 cloves garlic, chopped
2-3 Granny Smith apples, peeled, cored & sliced
200ml pork or chicken stock
200ml dry white wine
200ml crushed tomatoes (I use a good quality Italian brand)
3-4 star anise
7ml fennel seeds
Cut the cheeks in half or quarters
Mix the flour with the salt and pepper and coat the meat with the flour
Heat the oil and add the meat. Allow the meat to brown.
Add the onions and garlic and sauté it for a few minutes.
Add the remaining ingredients and pressure cook for 20 minutes.
Instead of pressure cooking place mixture into a heat resistant dish, cover with foil or a lid and bake at 180°C for 2 ½ to 3 hours.
In the oven the liquid will evaporate, so best check it every 40 minutes and if necessary add more stock and wine.
During pressure cooking there will not be any moisture loss, so I strained the gravy from the meat and apple mix, taking care not break up the apple and meat too much. I then placed the sauce into a pan and reduced it by 50%, concentrating the flavours and resulting in a thicker sauce. This sauce was added back to the meat, to reheat it before serving.
Serve with a light red or rose wine.