Pig Cheeks with Pearl Barley Risotto - James Martin Chef

Ingredients

• 2kg pig cheeks
• 2 tbsp plain flour
• 25g butter
• 2 tbsp olive oil
• 1 onions peeled and sliced
• 1 garlic clove, crushed
• 1 leek sliced
• 1 carrot chopped
• 250ml cider
• 500ml beef stock
• 2 sprigs thyme, few sprigs rosemary
• 1 tsp Dijon mustard
• 1 tsp grain mustard
• 1 tsp sherry vinegar
• 1 tbs maple syrup
• 300g pearl barley cooked and drained
• Knob of butter
• 15g plain flour
• 150ml milk
• 100ml double cream
• 50g grated parmesan
• 50g parsley puree
• 15g garlic puree
• 1 lemon zest only
• Parsley oil
• Salsify cooked in maple and lemon
• Onion ash
• Toss the pork with the flour, salt and black pepper.
• Heat a large sauté pan until hot splash in the olive oil add the pork and fry until browned on each side.
• Add the cider and beef stock to the fry pan and bring to a simmer pour over the meat and add the rest of the ingredients.
• To serve spoon the barley onto plates top with a pig cheek spoon over sauce drizzle over parsley oil top with powder dot around salsify.