Crispy Pig Cheek

Crispy Pig Cheek with Celeriac and Apple Coleslaw, Grain Mustard and Salad Burnet

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

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.