NEW Pork Cheeks & Trotters
Slow-cooked pork cheeks paired with golden, buttery ravioli and a punchy tomato-olive sauce — effortless, impressive, and ready to plate. Tender pork trotters served with buttery braised veggies — hearty, wholesome, and weeknight friendly.
Slow-cooked Pork Cheek Casserole with Butter-fried Ravioli:
📌Easy
🍽️ 4
🥣 10 minutes
⏲️ 15 minutes
📌 Ingredients:
- 1 x pack Woolworths Slow-cooked Pork Cheek Casserole
- 1 x 250 g pack Woolworths Spinach & Ricotta Ravioli
- 2 T Woolworths Salted Butter
- 2 T water
- 200 g Woolworths Rosa Tomatoes
- 2 T Coelsanus Non Pareilles Capers in Wine Vinegar, drained
- 2 T Woolworths Mixed Italian Olives
- Woolworths Pecorino Romano Cheese, finely grated to taste
- Fresh basil, to garnish
📌 Method:
1. Cook the pork cheeks according to the package instructions.
2. Melt the butter with 2 T water. Add the ravioli in a single layer and cook for 5 minutes until the pasta is crisp on the edges, about 4–5 minutes. Add the rest of the ingredients and cook until the tomatoes just start to soften.
3. Combine all together and top with grated pecorino and fresh basil leaves.
Slow-cooked Pork Trotters with Braised Apple Cabbage and Fennel:
📌Easy
🍽️ 4
🥣 10 minutes
⏲️ 15 minutes
📌 Ingredients:
- 1 x pack Woolworths Slow-cooked Pork Trotters in a Savoury Broth
- 2 Golden Delicious apples, quartered
- ½ head Woolworths Red Cabbage, roughly chopped
- 1 Woolworths Fennel Bulb, roughly chopped
- 4 T Woolworths Salted Butter
- Woolworths Sea Salt and Black Pepper, to taste
📌 Method:
Heat the pork trotters and set aside. In a large sauté pan, melt the butter, add the apples, cabbage, and fennel. Cook until the vegetables are tender and caramelised in spots. Season with salt and pepper to taste. Serve all together.