CONFIT PORK CHEEKS

SERVES 6

10 MINUTES PREPARATION TIME

2 HOURS COOKING TIME

18 pork cheeks (about 2 kg/4 lb 8 oz), trimmed of excess fat

1 kg (2 lb 4 oz) lard, chopped

4 garlic cloves, peeled

3 sprigs of rosemary

1 bay leaf

1 teaspoon coarse salt

1 teaspoon cracked black pepper

COOKING

Put the pork cheeks in a large heavy-bottomed saucepan with the lard over a low heat. When the lard has completely melted, add the garlic, rosemary, bay leaf, coarse salt and pepper. Cook over a low heat, stirring at regular intervals so the meat doesn’t catch on the bottom of the pan, for 2 hours. The meat should be soft and yield to the tip of a fork. Remove the cheeks from the lard and drain.

HOW SHOULD I SERVE THEM?

Warm, with tarragon mustard and steamed potatoes; or cold, in a salad with frisée lettuce and a well-flavoured mustard sauce.

TIP

The cheeks will keep in the fat in the fridge for several months. To store, place cheeks in an airtight container and cover completely with melted fat. Cool slightly then cover the container and refrigerate. To reheat, cook in a frying pan over a medium heat for 3–5 minutes, or until heated through.