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Pork cheeks in a red wine & root vegie sauce with bashed neeps


  • Heat a thin layer of oil in a large heavy-bottomed pot and seal the seasoned cheeks on all sides, in batches if necessary. Remove.
  • Add a little fresh oil to the pot, if needed, and gently sauté the leeks, carrots, celery, onion and garlic for about 5-10 mins until tender, regularly stirring.
  • Then add the flour, mix in well and briefly cook.
  • Add the tomatoes with 3 cups stock, the wine, a decent amount of seasonings, the bay leaves and thyme. Stir and bring to the boil.
  • Turn the heat right down and return the pig’s cheeks. Cover tightly and simmer very gently for 1½ -2 hours until the meat is very tender, adding more stock if needed. Then remove the meat and finely slice.
  • When almost ready, cook the swedes in lightly salted, boiling water until very tender. Drain well, return to the pot with the butter and seasonings, and roughly mash.
  • To serve, mound the bashed neeps on individual plates, arrange the sliced pork cheeks on top, spoon plenty of the sauce on top and sprinkle with chopped parsley.


  • olive oil
  • 1½ kg pig’s cheeks, trimmed
  • sea salt & freshly ground pepper
  • 2 medium leeks, sliced
  • 2 medium carrots, diced
  • 2-3 celery stalks, diced
  • 1 large onion, chopped
  • 4 garlic cloves, crushed
  • 2 heaped tbsp plain flour
  • ½ can diced tomatoes
  • 3+ cups chicken stock
  • 1 bottle red wine
  • 4 bay leaves
  • 4 fresh thyme sprigs
  • 6-8 medium swedes, cut into chunks
  • 2 good knobs of butter
  • 2 tbsp chopped Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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