PIG’S CHEEK EMPANADOS

Iberian pig’s cheeks are ideal for this recipe, though you could also use ox cheeks (cut into pieces, as they are larger), or veal cheeks. Whatever you use, these empanados should be crispy on the outside (‘empanados’ refers to the breadcrumbed exterior) and juicy within. Served with the gravy-like sauce for dipping, they are a really good bite and an amazing start to any meal. If the frying seems like a bit too much effort, or you want to make this the main event, you can easily serve the braised cheeks as a stand-alone stew (this goes really well with the cauliflower with salted almonds, shallot and chilli here.

FOR 4–6 (A COUPLE OF CHEEKS PER PERSON)

To braise the cheeks

a drizzle of extra virgin olive oil

12 pig’s cheeks

sea salt and freshly ground black pepper

4 carrots, finely chopped

4 sticks of celery, finely chopped

2 leeks, finely chopped

1 onion, finely chopped

2 bay leaves

½ a bunch of fresh thyme

½ a bottle of red wine

1½ litres chicken stock

To fry the cheeks

200g plain flour

4 eggs, whisked

250g panko breadcrumbs

rapeseed or sunflower oil, for shallow-frying

For the salad

50g lovage leaves (or turnip tops or rocket – something flavourful)

1 bunch of fresh flat-leaf parsley, leaves picked

leaves from 1 head of celery

1 red onion, julienned

15ml Moscatel vinegar

30ml extra virgin olive oil

sea salt and freshly ground black pepper

Preheat the oven to 170–180°C.

In a hot sauté pan or frying pan with a drizzle of oil, caramelize the cheeks, seasoning them, until browned all over, and remove to a plate. Add the vegetables and herbs to the pan and cook on a medium heat until really soft – they will deglaze the meat cooking juices. Add the red wine and reduce by almost three-quarters. Add the chicken stock and bring to the boil, then put the cheeks back into the pan – they should be swimming in the liquid. Turn off the heat, cover with foil and cook in the oven for 40–45 minutes, until the cheeks are very soft.

Remove the cheeks to a tray or plate and leave to cool to room temperature (if they are still hot, they will break up when you touch them).

While the cheeks are cooling, pass their cooking liquid through a sieve – press the vegetables down in the sieve with the back of a spoon, then discard. Ladle off as much of the fat that has risen to the surface as possible. Return to the heat and reduce until you have a gravy-like consistency. Keep warm.

Combine the salad leaves and red onion together so they are ready to dress at the last minute.

Coat the cheeks first with the flour, then with the whisked egg, then with the panko crumbs. Heat some oil in a high-sided pan or sauté pan on a medium heat and, when hot, shallow-fry the pig’s cheeks until golden brown. Remove, and drain on kitchen paper.

When you are ready to serve, make a dressing for the salad by mixing the vinegar, olive oil, salt and pepper together. Drizzle the dressing over the salad and serve with the pig’s cheeks, with the gravy in a little ramekin or bowl on the side for dipping.