In a small bowl, combine the garlic, spices, thyme, rosemary and olive oil. Add a generous pinch of salt and mix together. Pour the mix over the pig cheeks and rub to coat evenly. Place in the fridge and allow to marinate
Form into small, walnut-size balls, place on to a tray and leave to firm up in the fridge for 30 minutes. Remove from the fridge and prepare 3 bowls for coating, seasoning the flour with salt
Evenly coat each bon bon in flour, egg and then breadcrumbs. Repeat the egg and breadcrumb step to add an extra coating
Before serving, reheat the cheeks in the cooking liquor, warm the swedes and drop the bon bon's into a deep fat fryer at 190˚C for 2 minutes until golden brown
Squirt a circle of the compote into the middle of each plate and drag the bottle around to form a tail shape, arrange the hot bon bons on top. Arrange a small amount of the hot swede opposite and lay each cheek on top. Finish with the crackling, a shaving of baby carrot and pea shoots. Serve immediately