Pig cheeks with apple
About 2 cheeks/person. Half an apple.
Season the cheeks, package them with slices of the apple and Sous Vide at 70°C for 20 hours. The packs can be frozen at this stage until you need them.
Thaw the cheeks, rinse out the bag with hot water and retain the juices.
Pan-fry the cheeks and place them in a serving dish in a warm oven.
Add the juices and apple slices to the pan on a low heat. Heat and thicken with corn flour in water if required. Place in a sauce boat to be used as gravy.
Serve with potatoes and vegetables and, possibly, some apple sauce made from the remainder of the apple.