Slow-Cooked Pig Cheek, Prunes, Cauliflower Cream, Maltose Crackling, Perfumed with Prune Kernel Oil

This dish is all about texture. It has been with me for quite a few years now. I have refined it over the years to essentially just four main components: the soft melting pig cheek, the crisp maltose crackling, the tart prune and the luscious cauliflower cream. The cheek itself is cooked very slowly in a salted chicken stock and then finished in clarified butter. The intramuscular fat of the cheek and a small amount of fat left surrounding the cheek combin