‘Ginger Dog’ – ginger-glazed pork cheek sandwich

PT3H

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Ingredients

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To serve

  • 4 ciabatta buns, small (1 per person)
  • coriander, roughly chopped
  • mint, roughly chopped
  • chives, finely chopped
  • sriracha mayonnaise
  • sea salt
1

Place the pork cheeks in a large, deep saucepan and pour the ginger beer over the top with a good pinch of salt. Leave to marinate overnight

2

The next day, place the pan over a medium-high heat and bring to the boil. Turn the heat down to a gentle simmer, then cook the cheeks in the beer for 1 1/2-2 hours until tender (a toothpick inserted into the cheeks should offer no resistance). Once tender, leave the cheeks to cool in the liquid

3

Once cool, lift out the cheeks and set aside. Bring the remaining ginger beer to a simmer, then leave to reduce to a thick glossy syrup

4

Meanwhile, place the cabbages, fennel, almost all of the pickled ginger and spring onions in a bowl and lightly salt them, tossing to combine

5

Once the ginger beer has reduced to a syrup, add the cheeks back into the pan and toss to ensure they’re well glazed. Add the remaining pickled ginger to the pan to refresh the sauce a little

6

To serve, cut the ciabattas in half and lightly toast the cut sides. Cover them with plenty of sriracha mayonnaise, then pile in the ginger coleslaw. Lay the pig cheeks on top and garnish with the herbs. Eat with a fresh glass of ginger beer and sit back and revel in the wonder that is the Ginger Dog!

  • 4 ciabatta buns, small (1 per person)
  • sriracha mayonnaise
  • coriander, roughly chopped
  • mint, roughly chopped
  • chives, finely chopped
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