Crispy Pig Cheek, Pickled Fennel and Chilli Recipe
These schnitzel-esque crispy pig cheeks are paired with some crunchy and acidic pickled fennel and a rich pork jus infused with star anise and ginger.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Instant-read thermometer
- Fine-mesh sieve
- Blast chiller
- Skillet
- Saucepan
- Stove
- Baking sheet
- Airtight container
- Mixing bowl
- Fork
- Spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Plate
Ingredients
- 500g of pork cheeks
- salt to taste
- 1/2 bunch of spring onions
- 25g of fried onions
- 15g of fresh coriander
- 1 star anise
- 5g of fresh ginger
- 1 garlic clove
- 70g of light soy sauce
- 60g of cane sugar
- 80g of sake
- 40g of sushi vinegar
- 1l chicken stock
- 300g of vinegar
- 200g of water
- 100g of cane sugar
- 5g of thyme
- 5g of salt
- 1 bay leaf
- 1 bulb of fennel, sliced on a mandolin into 2mm thick slices
- 40g of plain flour
- 2 large eggs, beaten
- 60g of panko breadcrumbs, plus more for storing the pig cheeks
- vegetable oil, for frying
- 2 chillies, thinly sliced
- chopped chives
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