Method

• Preheat the oven to 170 degrees celsius
• Remove the skin from the pork cheeks with a sharp knife, leaving the fat on the meat
• In a mortar and pestle, smash the fennel seeds pink salt and pepper
• Rub into the meat and set aside
• Place the Apple cider vinegar and chicken stock in a Dutch oven or large baking dish with a lid and stir to combine
• Add in the sliced onion, crushed garlic, bay leaf and fennel seeds
• Place the cheeks in the liquid fat side up
• Bake in the oven for 2 hours and 40 minutes
• Remove the meat from the baking dish and set aside
• Remove the bay leaf and discard
• Cut the cabbage into approx
• 3x3cm squares and add to the liquid
• Place back into the oven without the lid and braise the cabbage for 30minutes
• Taste the gravy and season to taste
• Slice the pork cheeks into slices and place back on top of the cabbage and gravy
• Serve in the oven dish for the wow factor at the dinner table
• Enjoy!