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    Slow-cooked pig’s cheeks with pea tops and seared scallops

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    Slow-cooked pig’s cheeks with pea tops and seared scallops

    Rich and tender pig’s cheeks combine perfectly with sweet, delectable scallops in this easily prepared dish.

    • Preparation time: 10 minutes
    • Cooking time: 180 minutes
    • Total time: 3 hours 10 minutes 60 minutes 60 minutes 60 minutes 10 minutes

    Serves: 2

    Ingredients

    • 6 Pig's cheeks, about 400g, or alternatively try 500g essential Waitrose Pork Belly Joint (see below)
    • Seasoned flour
    • 1 tbsp Olive oil
    • 75ml Dark soy sauce
    • 100g Clear honey
    • 300ml Cooks' Ingredients Chicken Stock
    • 4-5 Star anise
    • 20ml Cooks' Ingredients Chinese Rice Vinegar
    • 4 Canadian roeless scallops
    • 10g Butter
    • 25g Waitrose pea tops

    Method

    1. Preheat the oven to 150ºC, gas mark 2. Coat the pig’s cheeks in seasoned flour. Heat the oil in a flameproof casserole dish on the hob, add the pig’s cheeks and cook for for 1–2 minutes until browned. Add the soy sauce, honey, stock, star anise and rice vinegar. Cover and bake in the oven for about 3 hours until the pork is tender and falling apart.
    2. Just before the pork is done, in a small frying pan, sear the 4 scallops in the butter for 2–3 minutes on each side or until golden brown.
    3. To serve, place the pig’s cheeks together in the centre of 2 plates, top with a handful of pea tops and 2 scallops, then lightly drizzle with some of the cooking liquid.

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    Variation

    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.

    Drinks recommendation

    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.

    Comments

    Average user rating

    5 stars