I have to regurgitate a recipe I threw together for last night’s dinner of which I just devoured the leftovers, sooner than I thought about taking a picture! Serves 2 Piggys.
4 pork cheeks
1 box pre-cooked lentils
1/2 tube tomato purée
Dollop of Dijon mustard
Diced red onion
Glass of good red wine
Heat a pan and swirl the pork cheeks around to release some of the fat and sear the meat. Remove the cheeks. Fry the onion, centinarja, and apple, add in the lentils with their juice. Stir in the mustard and put the cheeks on top of the lentils. Throw in the wine and tomato purée and leave till most of the juice is absorbed and the cheeks are browned.
Tip: have some Maltese bread ready to mop up the juices.