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

Name: Pig’s Cheek, Ear and Trotter Salad with Crisp Barley
Cuisine: United Kingdom
Ingredients: 4 tablespoons cooked pearl barley (optional); 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

Preparation info

Difficulty
Medium

Appears in

Today's special

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.

Ingredients

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

Europe
United Kingdom
Main course
England

Method

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