Mark Aisthorpe's crispy pork jowl with burnt apple puree recipe
This recipe, by Great British Menu chef Mark Aisthorpe, uses tender pig cheeks or pork jowls that are then breaded and fried for a crispy, moreish bite, topped with a sweet, burnt apple purée.
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Cooking tools:
- Blender
- Deep fryer
- Air fryer
- Kitchen scale
- Oven
- Stove
- Saucepan
- Colander
- Fork
- Plastic wrap
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Measuring cup
Ingredients
- 6 pig cheeks (pork jowls)
- 1 onion, roughly chopped
- 2 garlic cloves, crushed
- 570 ml apple cider
- 1 handful rosemary, thyme and sage, finely chopped
- 1 apple (we like Jazz apples for this recipe)
- 8 g wholegrain mustard
- 35 g shallot, finely chopped
- 10 g parsley, finely chopped
- 10 g capers
- 1 egg, beaten
- 10 ml milk
- 20 g plain flour
- 200 g Panko breadcrumbs
- 6 apples
- 1/2 lemon, juiced
- 1 pinch salt and pepper, to taste
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