Pork cheeks with apples

1. In a cast iron pot, brown 8 pork cheeks with 1 tablespoon of olive oil for at least for 10 minutes. Add 25 cl apple cider and cook uncovered for 10 minutes.

2. Pour 30 cl of broth, 1 tablespoon of blonde raisins and 1 teaspoon of curry powder. Add salt and pepper and simmer for 30 minutes, covered.

3. Peel 4 golden apples, cut into quarters. Let brown with 15 g of butter in a hot pan for about 10 minutes.

4. Before serving, sprinkle with 50 g of mixed nuts (hazelnuts, pistachios and almonds), slightly crushed.

Our cooking tip: You can serve this dish with Vichy carrots and duchess potatoes.

Photo credit: Sucré Salé