Geoffrey Smeddle prepares a lavish pork cheek recipe with an attuned balance of flavours. Creamy, sweet swede nicely undercuts the richness of the pork, while the spiced apple compote elevates this satisfying dish.
Next, place a large heavy based pan over a medium heat. Add enough vegetable oil to coat the base of the pan, sweat off the shallots, carrots and fennel until soft and lightly golden
Add the brandy and white wine and reduce by half. Then, add the fish sauce, soy sauce, vinegar, chicken stock, lemongrass and ginger. Bring to the boil, reduce to a gentle simmer for 30 minutes. Remove from the heat, cover with cling film and allow to cool
Remove the pork cheeks from the fridge and add to the braising liquor. Bring to the boil, reduce to a simmer and cook until tender, approximately 1 hour. Once ready, the cheeks will hold their shape, but easily fall apart when cut into with a knife
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In a small bowl, combine the garlic, spices, thyme, rosemary and olive oil. Add a generous pinch of salt and mix together. Pour the mix over the pig cheeks and rub to coat evenly. Place in the fridge and allow to marinate
For the crackling, preheat the oven to 180˚C/gas mark 4. Cut the pig's skin into 1/2cm strips and place onto a lined baking tray, cover with another piece of baking parchment
Use a second tray of the same size, to place on top and press the skin down gently. Roast in the oven for 20-30 mintues, or until crispy. Remove, season with salt and keep in a warm place until ready to serve
To cook the ham hock, place into a suitable pot and cover with water. Add the carrot, onion, garlic, herbs and spices. Bring to the boil, reduce to a simmer and cook until the meat comes away from the bone, approximately 1 hour
Form into small, walnut-size balls, place on to a tray and leave to firm up in the fridge for 30 minutes. Remove from the fridge and prepare 3 bowls for coating
Evenly coat each bon bon in flour, egg and then breadcrumbs. Repeat the egg and breadcrumb step to add an extra coating
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For the compote, place all the ingredients, except for the mustard and butter, into a saucepan and bring to a simmer. Cook until all the liquid has been reduced and absorbed and the apples are soft
Squirt a circle of the compote into the middle of each plate and drag the bottle around to form a tail shape, arrange the hot bon bons on top. Arrange a small amount of the hot swede opposite and lay each cheek on top. Finish with the crackling, a shaving of baby carrot and pea shoots. Serve immediately
For the swede, gently boil in salted water until firm, but cooked. Drain, add the butter and mustard and mash gently with a fork. Stir through the chopped herbs and season to taste with salt
Before serving, reheat the cheeks in the cooking liquor, warm the swedes and drop the bon bon's into a deep fat fryer at 190˚C for 2 minutes until golden brown
Geoffrey Smeddle, proprietor and chef of The Peat Inn in Fife, started his career working for Herbert Berger at The Café Royal and for Christopher Galvin in London. He then sealed his reputation as one of Scotland’s top chefs by opening Terence Conran's Etain, in Glasgow.
