Smoked & Confit Pig Jowl, Shiitake, Shaved Sea Scallop, Jerusalem Artichoke Leaves, Juniper, Bay


Preparation info

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By Peter Gilmore

Published 2014

  • About

For me this dish truly represents my approach to cooking. The processes the ingredients go through make the dish far greater than the sum of its parts. The pork jowl is initially steamed in salted chicken stock for eight hours. It is then cold smoked over maple wood chips and finally confit in an infused jamon, bay and juniper butter. The fresh shiitake are peeled and shaved by hand across the mushroom. The shiitake are sautéed in infused butter to re-emphasise the fragrance of the juniper and bay. The shiitake gain an intense umami dimension and a silky, slippery texture. This is then re-emphasised with the shaved almost-sashimi scallops that also mimic and build on the texture of the fat surrounding the jowl. These textures are all contrasted against the crisp Jerusalem artichoke leaves. The leaves themselves represent the crisp crackling associated with pork but have an earthy dimension to their flavour. This dish builds intensity of flavour and texture through every process, ultimately creating what I consider to be the perfect dish.

To Finish

  • 250 g (9 oz) fresh shiitake mushrooms, peeled and sliced across the mushroom into 1 mm (1/32 inch) thick discs
  • 8 large sea scallops, sliced into 1 mm (1/32 inch) thick discs

Place 500 ml (17 fl oz) of the bay and juniper infused butter into a medium saucepan or in a bain-marie over a water circulator. Bring the butter to 70°C (160°F). Cut each piece of jowl in half lengthways, yielding 16 pieces. Heat the jowl in the butter for approximately 7 minutes until the jowl is completely heated through and almost falling apart.

Meanwhile, in a medium frying pan heat the remaining 100 ml ( fl oz) of the infused butter over high heat. Add the shaved shiitake mushrooms and sauté until lightly golden brown. Drain on a tray lined with a clean tea towel (dish towel). Line a baking tray with silicone paper, lay the sliced scallop discs out on the tray and lightly dress them with the white soy and seaweed dressing. Place the tray in the oven for 10 seconds to just warm the scallops.

Remove the jowl from the infused butter and drain briefly on a tray lined with silicone paper.

To Plate

  • 40 white society garlic flowers

Place 2 pieces of jowl in the centre of each warmed serving plate. Pile an even quantity of sautéed shiitake mushrooms onto each jowl portion. Place an even portion of warm dressed scallops on top of each mushroom pile. Garnish with the crisp Jerusalem artichoke leaves and white society garlic flowers. Serve.

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