Ingredients Jump to Instructions ↓

  1. 4 pork cheeks (350gm each), trimmed, skin on

  2. 1.1 kg duck fat, melted (see note)

  3. 2 breakfast radishes, thinly sliced on a mandolin and placed in iced water, to serve

  4. To serve: radish leaves

  5. 200 gm chicken wings, coarsely chopped

  6. 2 tsp olive oil

  7. 1 golden shallot, coarsely chopped

  8. 1 garlic clove, crushed

  9. 1 thyme sprig

  10. 1 fresh bay leaf

  11. 2 white peppercorns

  12. 500 ml (2 cups) unsalted chicken stock

  13. 90 ml white wine vinegar

  14. 60 gm caster sugar

  15. 5 breakfast radishes

  16. 3 sebago potatoes (750gm)

  17. 180 gm butter, cut into cubes

  18. 50 ml warm milk

Instructions Jump to Ingredients ↑

  1. Serves 4 Prep time 2 hrs, cook 5 hrs 30 mins (plus chilling)

  2. "The pork we use is kurobuta – its high fat content makes it perfect for slow cooking because the fat keeps the meat from drying out, giving a very tender result. The radishes provide a contrast to the richness of the meat."

  3. Preheat oven to 110C. Place pork cheeks snugly in an ovenproof dish, cover with duck fat, cover with foil and roast until tender and cooked through (3-4 hours). Remove from fat (strain and reserve fat), place cheeks on a tray and refrigerate until required.

  4. For chicken jus, increase oven to 180C. Combine chicken wings and 10gm reserved duck fat in a baking tray and roast, turning occasionally, until golden (25-30 minutes). Meanwhile, heat olive oil in a saucepan over medium heat, add shallot, garlic, thyme, bay leaf and peppercorns, saut until tender (3-4 minutes). Add chicken wings and stock, simmer over low heat to infuse (1 hour). Strain through a fine sieve into a saucepan (discard solids), simmer over medium heat until slightly reduced (12-15 minutes), set aside and keep warm.

  5. Meanwhile, for pickled radishes, bring vinegar, sugar and 125ml water to the simmer in a saucepan over medium heat, stir to dissolve sugar then remove from heat, add radishes and set aside to cool. Before serving, drain radishes and cut into quarters.

  6. Meanwhile, for potato pure, place potatoes in a saucepan of cold salted water, simmer until very tender (35-40 minutes), drain, set aside in saucepan to steam (1-2 minutes), then press through a ricer or mouli back into saucepan. Beat in butter with a spatula, one cube at a time, stirring continuously over low heat (if mixture begins to split, add a little milk), season to taste and keep warm.

  7. Place pork cheeks (skin-side down) and 1 tbsp reserved duck fat (remainder will keep refrigerated for 1 month) in a large non-stick frying pan over low-medium heat and cook until fat renders and skin is crisp (10-12 minutes), moving cheeks around in the pan to ensure skin is browned evenly and shaking the pan to prevent sticking. Turn and cook until just warmed through (8-10 minutes).

  8. Divide potato pure between plates, slice pork cheeks thickly and divide cheeks and pickled radishes between plates, scatter with thinly sliced radishes and leaves, drizzle with chicken jus and serve hot.


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