This sophisticated dish combines the rich and tender flavors of crispy pig cheeks with the vibrant sharpness of pickled fennel and a hint of heat from chili. The interplay of textures and flavors creates an elegant starter or a small plate that is perfect for impressing guests with its balance of indulgence and freshness.
Ingredients
For the Crispy Pig Cheeks:
- 6 pig cheeks, trimmed
- 1 liter chicken or pork stock
- 2 garlic cloves, smashed
- 1 sprig fresh thyme
- 1 bay leaf
- 1 tsp black peppercorns
- 1 cup plain flour
- Salt and pepper, to taste
- Vegetable oil for frying
For the Pickled Fennel:
- 1 medium fennel bulb, thinly sliced
- 200ml white wine vinegar
- 100ml water
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp fennel seeds (optional)
For Garnish:
- 1 fresh red chili, thinly sliced
- Fresh parsley leaves or dill (optional)
Directions
- Prepare the Pig Cheeks:
- In a large pot, place the pig cheeks, chicken or pork stock, garlic, thyme, bay leaf, and black peppercorns. Bring to a boil, then reduce to a simmer. Cover and cook for 2–3 hours until the cheeks are tender.
- Remove the pig cheeks from the stock and let them cool. Pat dry with paper towels.
- Make the Pickled Fennel:
- Combine white wine vinegar, water, sugar, salt, and fennel seeds in a small saucepan. Bring to a boil, then pour over the sliced fennel in a heatproof bowl. Let it cool, then refrigerate for at least 1 hour or overnight for best results.
- Crisp the Pig Cheeks:
- Season the flour with salt and pepper. Coat the pig cheeks evenly in the seasoned flour.
- Heat vegetable oil in a deep skillet or fryer to 180°C (350°F). Fry the pig cheeks for 2–3 minutes until golden brown and crispy. Remove and drain on paper towels.
- Assemble the Dish:
- Arrange the crispy pig cheeks on a plate. Add a generous portion of pickled fennel on the side. Garnish with thinly sliced chili and fresh parsley or dill, if desired.
Serve immediately and enjoy the rich, crispy goodness of pig cheeks contrasted with the bright, tangy fennel and a touch of chili heat.
