Crispy Pig Jowl, Burnt JAZZ™ Apple Puree - JAZZ Apple UK
Ingredients Serves 4 6 pig cheeks 1 onion (roughly chopped) 2 garlic cloves (crushed) 1 pint of cider A few sprigs of rosemary, thyme, and sage (finely
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- Kitchen scale
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- Deep-fry thermometer
- Air fryer
- Blender
- Apple corer
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- Colander
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- Baking sheet
- Plastic wrap
- Refrigerator
- Measuring spoon
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- Slotted spoon
- Measuring cup
Ingredients
- 6 pig cheeks
- 1 onion (roughly chopped)
- 2 garlic cloves (crushed)
- 1 pint of cider
- A few sprigs of rosemary, thyme, and sage (finely chopped)
- 1 JAZZ™ Apple (finely diced)
- 8g wholegrain mustard
- 35g shallot (finely chopped)
- 10g parsley (finely chopped)
- 10g capers
- 10ml milk
- 1 egg
- 20g flour
- 200g Panko breadcrumbs
- 6 JAZZ™ Apple (cored with the skin on)
- Salt/pepper
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