Instructions

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