These crispy pigs cheeks are great rolled up in a wrap with a crunchy cucumber salad and yogurt dressing.
Crispy Chilli Pigs Cheeks
Ingredients: 12 Pigs Cheeks (Daub Only), 2 Shallots (Finely Diced), 3 Garlic Cloves (Crushed), 1 Carrot (Peeled and Finely Diced), 1 Celery Stalk (Chopped), 2 Bay Leaves, 125ml Dry White Wine, 2 Star Anise, 2 Cardamom Pods, 500ml Vegetable Stock, Vegetable Oil, Sea Salt, Cracked White Pepper, 3 Green Chillies (Finely Sliced)
1) Pour a little vegetable oil in a large casserole dish and place over a medium heat. Add the pigs cheeks and sear well on all sides – remove from the dish and set aside. Add the shallot, garlic, carrot and celery to the pan and fry until soft (around 10 minutes). Return the pig cheeks to the dish and add the white wine. Allow the wine to reduce by half and add the bay leaves, star anise and cardamom pods. Add the vegetable stock and bring to a simmer.
2) Turn the heat down low and cover the dish with a heavy lid. Allow the cheeks to braise for around 2 1/2 hours until fully tender. Once cooked, remove the cheeks from the stock and set aside to cool. The stock can be reserved for preparing another dish.
3) Place a large frying pan over a high heat and add 5tbsp of vegetable oil. Add the cheeks to the pan and lightly shred them with a fork. Season to taste with sea salt and cracked white pepper and continue to fry, tossing occasionally, until the cheeks are crispy on all sides.
4) Serve the cheeks with the sliced chilli, some flatbreads, a cucumber salad, some natural yogurt and lime wedges.