Crispy pig cheek, pickled fennel, chilli

Prep the pork cheek by removing the sinew from one side

Season the pig cheeks lightly with salt

In a hot pan sear the cheeks until golden brown, remove from the pan and set aside

Put the pan back on the heat, add the spring onions and cook for 2 more minutes

Add all the other ingredients and pig cheeks, bring to a simmer

Cook for between 2 hours and 2 hours 30 minutes, or until the cheeks are tender. Stick a fork in one of the pig cheeks to check, and make sure there is no resistance in the meat

While the pig cheeks cook, make the pickled fennel. Put all the ingredients apart from the fennel into a pan and bring up to the boil. Add the fennel and bring back to the boil

Take the fennel off the heat and cool in a blast chiller

Once the cheeks are cooked, take them off the heat and cool to room temperature in the stock. Next, remove the cheeks from the stock and place on a tray

Pass the pork cheek cooking liquid through a chinois into a fresh pan and reduce until it coats the back of a spoon, about 10–12 minutes

Add the flour, eggs and panko to 3 separate containers

Roll the pig cheeks in flour, then dust off the excess. Place each cheek into the egg then into the panko. Roll them around in the panko until completely covered

Coat all the pig cheeks in another layer of egg, and then another layer of panko. Line a container with panko and then place the breaded cheeks on top in a single layer

When ready to serve, heat a few centimetres of vegetable oil in a heavy, high-sided pan for frying the pork cheeks. Fry each cheek until golden brown, and 70°C at the thickest part of the meat

Warm up the reduction, and add 1 tablespoon to each plate. Top the reduction with the crispy pig cheek, and about 40g of pickled fennel. Garnish the fennel with 4–5 slices of chilli and some chives