Pig’s Cheek, Ear and Trotter Salad with Crisp Barley

Preparation info
    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

The crisp barley is an optional extra, but it does give the dish a great texture. Grilled rapeseed oil has a lovely nutty flavour; if you can’t find any, just use a good olive oil.


  • 2 pigs’ ears
  • 1 pig’s trotter, split
  • 12 pigs’ cheeks, split
  • Couple of splashes


Preheat the oven to 160°C/gas 3.

In an ovenproof casserole, sauté the ears, trotter and cheeks in a splash of rapeseed oil until golden. Add 1 litre of water and the sherry, cover and cook in