Pork Cheek with Crispy Ham Hock Bon Bon Recipe - Great British Chefs

Ingredients

• 1/2 garlic clove, crushed
• 8 pork cheeks
• 1 star anise
• 2 cardamom pods, crushed
• 1 tsp black peppercorns
• 2 sprigs of fresh thyme, chopped
• 1 sprig of fresh rosemary, chopped
• 50ml of olive oil
• 1 pinch of salt
• 1 carrot, finely diced
• 2 shallots, finely diced
• 1/2 fennel, finely sliced
• 75ml of brandy
• 100ml of white wine, reduced to 50ml
• 60ml of fish sauce
• 60ml of light soy sauce
• 1 dash of rice wine vinegar
• 1000ml of brown chicken stock
• 2 lemon grass stalks
• 100g of ginger, thinly sliced
• vegetable oil
• 1 ham hock
• 1 carrot, sliced
• 1 large onion, sliced
• 1/2 garlic clove, sliced
• 1 sprig of fresh thyme
• 1 sprig of fresh rosemary
• 2 star anise
• 1 tsp grain mustard
• 2 eggs
• 50g of flour
• 80g of Panko breadcrumbs (1)
• salt
• 5 red apples, peeled and chopped
• 200ml of ruby port
• 150ml of red wine
• 2 cloves
• 3 peppercorns
• 10g of grain mustard
• 1 knob of butter
• 1 swede, diced to 1cm
• 20g of butter
• 5g of grain mustard
• 1 tbsp of chives, finely chopped
• 1 tbsp of flat-leaf parsley, finely chopped
• 1 slice of pig skin, 10 x 15cm
• 1 handful of pea shoots
• 2 baby carrots