- Brown the pork cheeks in a heavy based casserole dish in a little oil and coat in the BBQ Rub
- 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.
- 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.
- Garnish with the parsley and sage.
- 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


