Braised Pig Cheek with Lobster Bisque Recipe

Lobster bisque, braised pork cheek and apple

obster bisque, braised pork cheek and apple

Starter
medium
10
5 hours, plus overnight drying

PT5H

This beautiful braised pork cheek recipe from Bryn Williams is a dish of big flavours, thanks to the slowly braised pork, rich lobster bisque and a wonderfully crispy squid ink tapioca crisp.

Discover more:

Share recipe

Related recipes

Pork cheeks with polenta

Food Urchin

Braised pork cheeks with baby leeks, sultana ragu, mash and caraway jus

Graham Campbell

Meantime Yakima Red beer-braised Saddleback pork cheeks, creamed carrots and crispy potatoes

Adam Gray

Braised pork cheeks with five spice and pak choi

Martin Wishart

Pork cheek with crispy ham hock bon bon, crushed swede and mustard apple compote

Geoffrey Smeddle

Ingredients

save recipe

recipe saved

print recipe

shopping List

Metric

Imperial

Braised pork cheeks

1kg pork cheeks
1 carrot, chopped
1 white onion, chopped
1/2 head of garlic, chopped
1 sprig of thyme
1 bay leaf
1 tsp fennel seeds
1 star anise
250ml of apple juice
2l chicken stock
oil
salt

Tapioca cracker

100g of tapioca
1 tsp squid ink
salt

Lobster bisque

1kg lobster heads
1/2 carrot, chopped
1/2 white onion, chopped
1/2 fennel bulb, chopped
2 garlic cloves, chopped
1 sprig of thyme
1 bay leaf
1 tsp coriander seeds
1 tsp black peppercorns
1 star anise
10g of tomato purée
1 tomato, over-ripe, deseeded
brandy
1.4l chicken stock
800ml of cream
lemon juice
salt
pepper

To serve

1 apple

save recipe

recipe saved

print recipe

shopping List

Dehydrator
Silpat mat
Deep-fryer
Muslin cloth

Method

save recipe

recipe saved

print method

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

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

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

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

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

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

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

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

Preheat the oven to 190°C/gas mark 5

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

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

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

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

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

Add the cream and bring to the boil. Season with lemon juice, salt and pepper to taste

800ml of cream
lemon juice
salt
pepper

Preheat a deep-fryer to 190°C

When the tapioca cracker is dry, break up into pieces and deep-fry until puffed and crisp

Cut the apple into julienne just before serving

1 apple

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

Discover more:

Share recipe

Bryn Williams

Bryn Williams trained in three of London’s most challenging kitchens, gaining a solid classical education as he worked. At his neighbourhood restaurant, he offers highly accomplished dishes showcasing the very best produce that Wales has to offer.