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


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 of grilled rapeseed oil or olive oil, plus more for the barley if using it
  • 200 ml dry sherry
  • 1 teaspoon chopped sage
  • 2 shallots, diced
  • 3 tablespoons chopped parsley
  • Salt and freshly ground black pepper
  • 1 Granny Smith apple, peeled and chopped
  • 2 kohlrabi, peeled and chopped into chunks
  • Knob of butter
  • 4 tablespoons cooked pearl barley (optional)


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 the preheated oven for about 3 hours.

When cooked, strain, reserving the liquid, and leave to cool.

Chop the pork coarsely, and add the sage, shallots, parsley and salt and pepper. Shape into 2 or 3 long cylinders using cling film tied at both ends and chill until set, about 4 hours.

Put the apple and kohlrabi in a saucepan with a knob of butter and a splash of water. Cover and simmer until soft. Liquidize to a purée.

If using it, cook the pearl barley in salted water until soft. Drain and dry on kitchen towel, then sauté in the grilled rapeseed oil until crisp.

Unwrap the pork cylinders and slice them into 2–3 cm. pieces. Heat another splash of oil in a frying pan and colour the pork pieces over a fairly high heat.

Serve 2 pieces of the pork mixture on each plate with some of the apple and kohlrabi purée, a scattering of the crisp barley, if using it, and some colourful baby leaves.