Braised Pork Cheek with Onion Soup and Soda Bread

Step 01

Brown the pork cheeks in a little oil over a medium-high heat then remove. Cook the carrot, celery, garlic and shallot for 3 minutes and return the cheeks with the stock and bouquet garni. Cover and braise at 180C/160C Fan/Gas 4 for 1½ hours until tender.

Step 02

For the soup, cook the onions with a good pinch of salt in the oil for 10 minutes then add the garlic, thyme and butter and cook for 10 minutes more, reserving a couple of tablespoons of onions for garnish.

Step 03

Turn up the heat and add the wine, reducing until the pan is almost dry. Add the milk and simmer for 10 minutes then stir in the cream, blend until smooth and pass through a sieve.

Step 04

For the soda bread, mix both flours with the salt, bicarbonate of soda, sugar and most of the seeds and oats. Rub in the butter then add the treacle, porter and milk and mix well. Tip into a buttered loaf tin, scatter over the reserved seeds and oats and bake at 190C/170C Fan/Gas 5 for 45 minutes.

Step 05

Add the cheeks to the soup base with a knob of butter and warm through, spooning the sauce over to glaze.

Step 06

Serve the reserved onions and soup in bowls, top with the glazed cheeks and wild garlic and serve the soda bread alongside.