Name: Crispy Pig Cheek
Yield: Serves 4
Ingredients: 4 tblsp crème fraîche; 4 Granny Smith apples; 1 celeriac; fresh white breadcrumbs; flour; 2 eggs; 1 tsp grain mustard; 2 tsp cider vinegar; 2 Granny Smith apples; 100 ml rapeseed oil; 1 tsp horseradish; 1 tblsp grain mustard; 12 salad burnet stems; rapeseed oil; 4 pig’s cheeks, trimmed; 200 ml apple juice; 200 ml chicken stock; fresh thyme; parsley stalks; 1 tsp juniper berries; 2 star anise; 2 onions; 2 leeks; 2 celery sticks; butter; 2 tblsp runny honey; 2 carrots

Preparation info

Serves
4

Difficulty
Medium

Appears in

On The Menu

By James Mackenzie

Published 2011

About

Pigs’ cheeks are a really affordable and underused cut of meat. They vary in size so you simply need to trim them to the size that you want, keeping the meatier bottom part of the cheek. It’s a great taste to combine with the strong herb, salad burnet, which is a really easy herb to grow at home as it thrives in most soil conditions: but only use the young tender leaves as it becomes bitter with age.