Preparation time 30 minutes.
Ease of preparation is difficult.
Ingredients
- 500g pork cheeks, cleaned of fat and glands
- 150g coarse rock salt
- 1 tablespoon whole black peppercorns
- 1 tablespoon fresh chopped rosemary
- 3 fresh bay leaves
- 500 ml rendered duck or pork fat
Directions
- In a bowl mix the cheeks, salt, peppercorns, rosemary and bay leaves.
- Cover with a cloth and refrigerate over night.
- The next day, wipe the excess salt and herbs off the cheeks.
- Heat the fat 225 degrees Fahrenheit.
- Carefully place cheeks into the fat and cook for 1 hour.
- Remove the cheeks from the fat and place in a sterile jar. Pour the fat over the cheeks to completely cover. Let it cool.
- Store in the fridge for 2 weeks.
To serve:
- Remove cheeks from fat.
- Cook in at 400 degrees Fahrenheit oven until crisp and golden brown.
- Slice thinly and serve with salad greens and Smoked Tomato Vinaigrette.