Recipe by Nick Nairn
Treat your taste buds with this delectable recipe taken from our new spring menu. The locally sourced pork cheek is served on a bed of creamy celeriac slaw and smooth pea puree. Show off your cooking skills to friends and leave them salivating for the next course.
Ingredients:
Pork Belly & Pig Cheek
500g pork belly
120g pigs cheek
200g carrots
100g onions
100g celery
20g garlic
6g star anise
4g coriander seeds
400ml white wine
Water to cover
Salt and pepper
Celeriac Slaw
200g celeriac
120ml crème fraîche
1 apple
10g parsley chopped
Salt and pepper
Pea Puree
160g frozen peas
8g chopped mint
Salt and pepper
Serves 4
Method:
Place the pork in a roasting tray with the roughly chopped carrot, onion, celery and garlic, add the star anise and coriander seeds, add the white wine and water to just cover, put tin foil over the tray tightly and braise in the oven for approx. 2.5 hours at 140c, once cooked remove from the cooking liquor and press overnight by placing a heavy object on top.
Season the pigs cheek with salt and pepper and pan fry in a little hot oil, when golden brown cook as per the pork belly but for approx. 90 minutes, when cooked remove from cooking liquor and flake the flesh add a little gravy and form into four small balls, place in refrigerator to set, when set put through seasoned flour, then beaten egg, then fine breadcrumbs, place back in fridge.
Celeriac Slaw
Peel the celeriac and cut into thin strips (julienne), cut apple the same and bind with the crème fraîche, season to taste and add parsley.
Pea Puree
Place peas in a little water and a nob of butter, cook until just under cooked then place into blender with mint and puree until smooth, season to taste.
To Serve
Remove pork belly from fridge and cut into four, place in a hot pan with a little oil and finish in oven until core temperature is above 84c, deep fry the pigs cheek until crispy, place the celeriac puree in the middle of the plate top with the pork belly, place pigs cheek next to pork belly and add smear of pea puree to side, pour over a little gravy to moisten.