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Pork belly and pigs’ cheeks in red wine sauce with gnocchi
Fruit and vegetables
1
onion
, thinly sliced
1 head of
garlic
, cloves separated and peeled
2
thyme
sprigs
3
carrots
, peeled and cut into chunks
500g/1lb 2oz
potatoes
, skin on and cut into even-sized chunks
bunch of fresh
basil
, leaves picked and shredded, to garnish
Tins, packets and jars
100g/3½oz
plain flour
, plus extra for dusting
Cooking ingredients
1 tbsp
flour
1
bay leaf
salt and freshly ground
black pepper
Dairy, eggs and chilled
50g/1¾oz
butter
2 free-range
egg yolks
50g/1¾oz
butter
Meat, fish and poultry
500g/1lb 2oz pigs’ cheeks, fat on and each cheek cut in half
500g/1lb 2oz
pork belly
, cut into chunks
100g/3½oz smoked
lardons
Other
750ml/1¼ pint
red wine
Back to recipe
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