Crispy Pig Cheek from On The Menu: Seasonal Recipes for a Culinary Life by James Mackenzie
Pigs’ cheeks are a really affordable and underused cut of meat. They vary in size so you simply need to trim them to the size that you want, keeping the meatier bottom part of the cheek. It’s a...
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Ingredients
- 4 pig’s cheeks, trimmed
- butter
- rapeseed oil
- 1 tsp grain mustard
- 2 tsp cider vinegar
- 100 ml rapeseed oil
- 2 Granny Smith apples
- 12 salad burnet stems
- 1 tblsp grain mustard
- 1 tsp horseradish
- 4 tblsp crème fraîche
- fresh thyme
- 1 tsp juniper berries
- 2 celery sticks
- parsley stalks
- 2 onions
- 2 leeks
- 2 tblsp runny honey
- 2 carrots
- 1 celeriac
- 4 Granny Smith apples
- 2 eggs
- fresh white breadcrumbs
- 200 ml apple juice
- flour
- 2 star anise
- 200 ml chicken stock
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