Swordfish with Smoked Pork Cheek and Black Vinegar

Swordfish is ideal for roasting and grilling. Cooked this way, the fish retains a firm crust that slices into a rare, melt-in-the-mouth centre. I use a Chinese black rice vinegar to sharpen the sauce, and reduce the veal stock until it is quite syrupy. The combination of smoked pork cheek and fish works well together, and the creamy potato sets the dish off beautifully. Pork cheek is readily available whole or sliced from a good butcher, just like prosciutto.