Pigs Face by John Parsons

 

Crisp Pigs Face with Black Pudding, Duck Egg Grebiche

 

Ingredients
2 Large Pigs Cheeks
4 sticks of Celery
2 white Onions
1 Cloves of garlic
2 Leaves of Sage
1 Sprig of Thyme
2 Tablespoons of Capers
2 Shallots
Filo or Brick Pastry
4 Slices of Quality Black Pudding
4 fresh duck eggs

Method
For the grebiche soft boil the eggs allow to cool, grate the eggs into a bowl, add diced shallots, capers, good olive oil, parsley a splash of white wine vinegar
Preheat the oven to 130 degrees and slow roast the pig’s cheeks on a bed of celery, onions, garlic, sage and thyme for four and a half hours. Set aside to cool and when cool pick off the meat.
Shallow fry the shallots and capers and fold in the cold meat from the pig’s cheek, roll into cylinders and set in the fridge.
Roll cylinders of pork in filo pastry i.e. spring roll and fry until crisp. Fry the black pudding, serve along side the grebiche with maybe some roasted baby beets, or some salted cherry tomatoes and thin toast with pork dripping. To bulk out to a main course add some roasted new potatoes

From John Parsons chef proprietor Kitchen, Eccelsall Road