> Recipes > Pork cheek

Lobster bisque, braised pork cheek and apple

Lobster bisque, braised pork cheek and apple

Lobster bisque, braised pork cheek and apple

  • Starter
  • medium
  • 10
  • 5 hours, plus overnight drying

PT5H

Why not try?

1
Begin by making the tapioca cracker. Blanch the tapioca in boiling water 3 times then transfer to a small saucepan and cover with water
  • 100g of tapioca
2
Simmer until the tapioca is completely broken down – this will take about 2 hours. You may need to top it up with a little more water
3
After this time, stir in the squid ink and season with a little salt. Spread onto a Silpat mat and dehydrate at 60°C overnight until completely dry
  • 1 tsp squid ink
  • salt
4
Carefully trim the sinew from the pork cheeks and season with salt. Add a dash of oil to a large, hot saucepan and caramelise the cheeks all over. Leave to drain in a colander
  • 1kg pork cheeks
  • salt
  • oil
5
Add the carrots to the same pan and caramelise deeply, then add the onions and caramelise very slowly to retain their natural sweetness. Towards the end of the process add the garlic and herbs and cook until broken down
  • 1 carrot, chopped
  • 1 white onion, chopped
  • 1/2 head of garlic, chopped
  • 1 sprig of thyme
  • 1 bay leaf
6
Add the spices and toast them off for a maximum of 2 minutes. Deglaze the pan with the apple juice and reduce to a glaze consistency
  • 1 tsp fennel seeds
  • 1 star anise
  • apple juice
7
Add the pork cheeks and stock to cover, using a cartouche to keep the pork cheeks from floating above the level of the stock
  • 2l chicken stock
8
Bring to the boil and simmer for 2–3 hours until the cheeks are very tender. Allow to cool before taking out of the liquor
9
Preheat the oven to 190°C/gas mark 5
10
To make the bisque, chop up the lobster shells and roast in the oven for about 30 minutes, until dried and roasted
  • 1kg lobster heads
11
Meanwhile, add the carrots to a wide pan with a dash of oil and caramelise deeply. Add the onions and fennel and caramelise very slowly. Towards the end of cooking, add the garlic and herbs and cook until broken down
  • 1/2 carrot, chopped
  • 1/2 white onion, chopped
  • 1/2 fennel bulb, chopped
  • 2 garlic cloves, chopped
  • 1 bay leaf
  • 1 sprig of thyme
12
Add the spices and toast them for a maximum of 2 minutes. Add the tomato purée and tomatoes and cook out for 10 minutes
  • 1 tsp coriander seeds
  • 1 tsp black peppercorns
  • 1 star anise
  • 10g of tomato purée
  • 1 tomato, over-ripe, deseeded
13
Deglaze the pan with the brandy and burn out the alcohol. Reduce to a glaze, then add the shells and the stock to cover
  • brandy
  • 1.4l chicken stock
14
Bring to the boil, simmer for 1 hour then pass the liquid through a sieve lined with muslin into a clean pan. Reduce by half
15
Add the cream and bring to the boil. Season with lemon juice, salt and pepper to taste
  • 800ml of cream
  • lemon juice
  • salt
  • pepper
16
Preheat a deep-fryer to 190°C
17
When the tapioca cracker is dry, break up into pieces and deep-fry until puffed and crisp
18
Cut the apple into julienne just before serving
  • 1 apple
19
To serve, place a pork cheek in a bowl with the apple julienne and a tapioca cracker on top. Serve the lobster bisque on the side

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Comments ()

Lobster bisque, braised pork cheek and apple

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...