I put this together for Megan and Kevin’s wedding back in 2018. I was thrilled to host their special day and even more thrilled when they said that they wanted the menu to be a surprise. Over the years Megan had mentioned that she loves pig cheeks which is how this recipe came about.
In addition to the celeriac mash and sauce, we served it with runner beans and peas with little bits of bacon to compliment the cheeks.
I buy my pig cheeks from Farmison
1kg pig cheeks (12 in total)
duck fat for confit
green salt
8 tbsp sea salt
1 sprig thyme
10 peppercorns, crushed
2 bay leaves
20g parsley leaves
saffron sauce
1 banana shallot, finely diced
knob of butter
125ml chicken stock
pinch saffron
100ml white wine
20ml white wine vinegar
120ml double cream
100g unsalted butter, cubed and chilled
celeriac mash
1 celeriac, peeled and roughly chopped
1 sprig rosemary
1 sprig sage
70g butter
I can’t recommend Farmison highly enough. I’ve been using them since they started and am thrilled that they are now an award-winning online butcher.
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Start the recipe the day before. Put all the ingredients for the green salt in a small processor and blitz until well combined. Spread the pork cheeks out and sprinkle all over with the salt. Put in the fridge and leave to cure for 6 hours.
The next day preheat the oven to 110C fan
After 6 hours rinse off the salt and pat the cheeks dry. In an oven proof casserole dish melt enough duck fat to cover the cheeks. Place the cheeks in the fat and warm until the fat reaches 90C. Cover with a cartouche of baking paper. (A cartouche is a piece of baking paper which fits over the top of the pan to hold the cheeks under the fat while they cook). Put in the oven for around 2 hours until soft and tender.
Remove from the oven and leave to cool in the fat for 30 minutes. Using a slotted spoon carefully remove the cheeks and allow to cool slightly. When cool enough to handle, go through each cheek and slip off any sinew that is still attached. Wrap in baking paper and put in the fridge when completely cold until needed.
saffron sauce
Warm the stock and drop in the saffron strands. Leave to infuse for an hour.
Put a knob of butter in a pan on a medium heat, when it starts to foam, add the shallots, lower the heat and sweat in the butter for 10 minutes. When the shallots are soft, turn the heat to high and add the wine and vinegar and a tbsp of water and reduce to a syrup consistency. Add the stock with saffron, reduce by half then add the cream and cook for 5 minutes. Keep warm. Just before serving whisk in the chilled cubes of butter.
celeriac mash
Bring a pan of salted water to the boil, drop in the sprigs of thyme and sage and the celeriac. Simmer for 15-20 minutes until soft when pierced with a knife. Drain, return to the pan with the butter and mash. Season to taste
to serve
Pre heat the oven to 180C fan. Spread the cheeks onto a baking tray in a single layer. Drizzle with a little olive oil and place in the oven for 10-15 minutes to warm through. Divide the celeriac mash between 4 warm bowl, place 3 cheeks on the celeriac, pour the sauce around the bowl and have with beans, peas or a salad
Ingredients
- 1 kg pig cheeks (12 cheeks in total)
- duck fat for confit
Green salt
- 8 tbsp sea salt
- 1 sprig thyme
- 10 peppercorns crushed
- 2 bay leaves
- 20 g parsley leaves
saffron sauce
- 1 banana shallot finely diced
- knob butter
- 125 ml chicken stock
- pinch saffron
- 100 ml white wine
- 20 ml white wine vinegar
- 120 ml double cream
- 100 g unsalted butter cubed and kept cold
celeriac mash
- 1 celeriac peeled and roughly chopped
- 1 sprig rosemary
- 1 sprig sage
- 70 g butter
Instructions
- Start the recipe the day before. Put all the ingredients for the green salt in a small processor and blitz until well combined. Spread the pork cheeks out and sprinkle all over with the salt. Put in the fridge and leave to cure for 6 hours.
- The next day, preheat the oven to 110C fanAfter 6 hours rinse off the salt and pat the cheeks dry. In an oven proof casserole dish melt enough duck fat to cover the cheeks. Place the cheeks in the fat and warm until the fat reaches 90C. Cover with a cartouche of baking paper. (A cartouche is a piece of baking paper which fits over the top of the pan to hold the cheeks under the fat while they cook). Put in the oven for around 2 hours until soft and tender.
- Remove from the oven and leave to cool in the fat for 30 minutes. Using a slotted spoon carefully remove the cheeks and allow to cool slightly. When cool enough to handle, go through each cheek and slip off any sinew that is still attached. Wrap in baking paper and put in the fridge when completely cold until needed.
Saffron sauce
- Warm the stock and drop in the saffron strands. Leave to infuse for an hour.Put a knob of butter in a pan on a medium heat, when it starts to foam, add the shallots, lower the heat and sweat in the butter for 10 minutes. When the shallots are soft, turn the heat to high and add the wine and vinegar and a tbsp of water and reduce to a syrup consistency. Add the stock with saffron, reduce by half then add the cream and cook for 5 minutes. Keep warm. Just before serving whisk in the chilled cubes of butter.
Celeriac mash
- Bring a pan of salted water to the boil, drop in the sprigs of thyme and sage and the celeriac. Simmer for 15-20 minutes until soft when pierced with a knife. Drain, return to the pan with the butter and mash. Season to taste
To serve
- Pre heat the oven to 180C fan. Spread the cheeks onto a baking tray in a single layer. Drizzle with a little olive oil and place in the oven for 10-15 minutes to warm through. Divide the celeriac mash between 4 warm bowl, place 3 cheeks on the celeriac, pour the sauce around the bowl and have with beans, peas or a salad
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