Place the pigs cheeks, tongue and ears into a pan, cover with water and bring to the boil. Tip out the water and refresh under cold running water, washing away all the scum.
Put a pressure cooker onto a low heat, add the oil, once hot, add the butter. When the butter has melted add the carrot and cook for approximately 8-10 minutes, till semi-coloured.
Then add the celery, onion, shallot, garlic, leeks, fennel and seasoning. Cook for 8 minutes, till semi-caramelised, then add the ginger, thyme, and parsley. Cook for a further 2-3 minutes before adding all the spices. Then cook for another 2-3 minutes before adding the tomato pure and chopped tomatoes. Cook out for 5 minutes, add the pig's cheeks, ears and tongue, and then top up with water. Close the lid and bring to a slow simmer.
Cook for approximately 30 minutes. You may need to top up with a little water if it reduces too far. If this is the case, re-simmer for a further ten minutes. Then remove the cheeks, ears and tongue from the stock.
Pass the sauce through a colander, then through a fine sieve twice. Transfer into a pan and simmer again. Skim and reduce a little to the right consistency. Pass through a fine sieve once more and the sauce is ready.
Place the meat on to trays. Trim the ears and cut into strips. Peel the tongue and cut into lozenge shapes. Trim the cheeks a little if needed.
To make the beignet of pig's tongue:
Preheat a deep fat fryer to 180C.
Mix a little iced water into the plain flour, corn flour and baking powder, bit by bit, until it reaches a double cream consistency. Pass the tongue lozenges through the flour first, then through the batter and fry at 180C till golden - approx 3-4 minutes. Drain on kitchen paper then season with salt.
For the pig's ears:
Take the slices of pig's ear, dredge in the flour, then dip in the egg wash and coat in the breadcrumbs. Deep-fry till crispy and golden, then drain on paper and season.
To prepare the mashed potato:
Place the potatoes in a pan of cold water with a little salt, put onto the heat and bring to a simmer. Simmer for 30 minutes till cooked, then drain well through a colander. Pass the potatoes through a mouli then transfer back into a pan for 1 minute to dry out on a low heat.
To make the potato soup:
Place the mashed potatoes into the pan and then add the hot milk slowly with a whisk. Stir in the butter and truffle oil and season with salt. Half fill an ISI foam canister and add two gas cartridges. Keep warm, then when ready to serve, shake the canister and foam the potato directly onto the plate.
To make the ginger sauce:
Dice the ginger neatly into approximately 1mm pieces. Blanch the ginger dice in cold water, bringing it up to a simmer 3 times, and then refreshing in cold water, reserving the infused blanching water. Reduce this down, with some of the pig braising liquor, to a sauce consistency. Stir through a little butter then add the diced ginger back in at the end.
To finish:
Smear a little olive oil onto the pigs cheeks, and saut in a hot pan.
. Heat up another saut pan for the langoustines and add the olive oil. Once hot, add the langoustines, season with salt and pepper, and cook for 2 minutes. Finish with a little lemon juice and drain on a cloth.
. Serve the foamed potato with a few slices of sauted pig's cheek, breaded pig's ear, a beignet of pig's tongue and a langoustine on top. Drizzle with the ginger sauce.
