Pig Cheeks & Mussels
Want to try something different? This is just the thing!
- Prep Time : 10 mins |
- Cook Time : 5 mins
2 pig’s cheeks, cleaned and with the skin on
1kg mussels, cleaned
2 shallots, finely sliced
4 – 5 cloves of garlic, finely sliced
1 fennel bulb, finely sliced and fronds reserved for garnish
Half a cup of Weiss beer (your favourite)
Cover your pork cheeks in olive oil and bring to gentle bubble. The idea here is not to boil but just to very gently heat the cheek. Do this for about 4 hours and then remove and set aside. You’ll see the cheek is an incredible sticky texture. That’s perfect right there. Do this in advance obviously or (even better) come get the cheeks from us – we have confit’d them for you!
In a deep pot, add a good knob of butter and a big splash of olive oil. Throw in your shallots and your fennel and gently fry. Add the garlic after a few minutes.
Cut your cheek into cubes and add them to the pot, along with the beer and the mussels. Cover and allow to steam until all the mussels have opened (a few minutes will do it).
To serve, sprinkle over the fennel fronds and make sure you have a good ciabatta to dip into the incredible sauce. (I get mine from Jason Bakery. In fact, I get all my bread from there!)