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Slow-cooked pig’s cheeks with pea tops and seared scallops
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Rich and tender pig’s cheeks combine perfectly with sweet, delectable scallops in this easily prepared dish.
Instead of pig’s cheeks, this dish works just as well with an essential Waitrose Pork Belly Joint (about 500g). Place the joint, skin side up, into an ovenproof dish. Drizzle with oil, season and roast in a preheated oven (200 degrees centigrade, gas mark 7) for 20–30 minutes, until the skin is crispy. Reduce the heat to 150 degrees centigrade, gas mark 2. Add the soy sauce, honey, stock, star anise and rice vinegar, then cover and bake for 3 hours, until the pork is meltingly tender.
This rich and complex dish deserves an indulgent,
textured Chardonnay such as Joseph Drouhin 2007
Rully Premier Cru, Burgundy, France. Its elegance and hint of creaminess, combine well with the delicate scallops and tender pork.
Typical values per serving:
This recipe was first published in August 2009.