Great British Chefs asks for your consent to use your personal data to:
Personalised ads and content, ad and content measurement, audience insights and product development devices
Store and/or access information on a device
Your personal data will be processed and information from your device (cookies, unique identifiers and other device data) may be stored by, accessed by and shared with third-party vendors, or used specifically by this site or app.
You can withdraw your consent at any time by using 'Cookie Settings' button at the bottom of the page.
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.
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
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
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
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.