Campfire BBQ Pork Cheeks


1 kg Borrowdale Free Range Pork Jowl - trimmed on fat, tossed in a little GF Flour
1 onion - chopped
3 carrots - peeled and chopped
1 leek - washed and chopped
half bunch of fresh thyme
4 bay leaves
Chicken stock and apple cider to cover the meat and vegetables
1 kg small waxy potatoes - cut in half if large
2 Bramley apples or Granny Smith - peeled, cored and cut into large pieces
finely chopped parsley and sage to garnish


  1. Brown the pork cheeks in a heavy based casserole dish in a little oil and coat in the Campfire BBQ Rub
  2. Add the carrots, onion , leeks, herbs,  chicken stock and the cider. Season with salt and pepper and bring to the boil, reduce the heat and simmer for 1 hour.
  3. Add the potatoes and continue simmering for another 40 mins on low, stirring occasionally. Toss in the apples and continue cooking for another 15 minutes.
  4. Garnish with the parsley and sage.
  5. Serve in bowls with buttered crusty bread, reserve any excess broth to make a delicious soup

Source: https://basketcasegourmet.com.au/blogs/recipes/campfire-bbq-pork-cheeks