Salsify carbonara with confit pork cheek, crackling and chestnuts

Ingredients

Store Cupboard

  • 1 tsp black peppercorns
  • 250g of salt
  • 2 tsp sugar
  • salt
  • black pepper
  • 1 egg yolk, optional
  • 1 pinch of salt
  • 8 vacuum packed cooked chestnuts, finely sliced or shaved

Spices & Dried Herbs

  • 1 tsp cloves
  • 1 tsp fennel seeds
  • 1 cardamom pod
  • 1 cinnamon stick
  • 1 star anise
  • freshly ground black pepper

Fruit & Vegetables

  • 1 tsp juniper berries
  • 2 garlic cloves, peeled
  • 1 lemon, juiced
  • 8 batons of salsify, rinsed in cold water

Salad & Fresh Herbs

  • 3 sprigs of fresh thyme, cut into 1cm lengths
  • 3 sprigs of fresh rosemary, cut into 1cm lengths
  • 2 tsp chopped parsley

Fresh Meat

  • 2 pork cheeks, weighing 250-300g each
  • duck fat
  • 1 pig skin, about 20cm square

Delicatessen

  • 150g of pancetta, diced

Beverages

  • 75ml of white wine
  • 150ml of white wine

Dairy

  • 450ml of single cream
  • milk, as needed

Cheese

  • 75g of grated Parmesan

Oils & Vinegars

  • vegetable oil, for frying