Saturday, May 23

Confit Pig's Cheek and Dandelion

Beyond Nose to Tail More Omnivorous Recipes for the Adventurous Cook, by Fergus Henderson & Justin Piers Gellatly
Cookbook 21, Recipe 1, (Total 44)

I've been meaning to cook from the nose to tail cookbooks for a while. Pa gave me both of them and I thought pigs cheeks, aka pork cutlets, sounded less scary than their feet.

Did I like it? Absolutely, it was delicious. The recipe itself is pretty basic but involves much more lenghtly cooking times than I'm used to.

Recipe:
First - render duck fat from previous weeks trimmed duck skin to equal about 1.5 cups. Take duck skin - chop it up with a little water - place on lowest heat for 1 hour. Strain and cool over night.

Second - find a farmer willing to let you purchase pig cheeks. Try to find one who will sell you a smaller quantity than 5 lbs! I'm not sure what I'm going to do with the rest of mine...

Third - Completely cover 4 pig cheeks with duck fat and bake at 340 for 3 hours. Cool completely in fat over night (in my case for two days.) You want to make sure the cheeks are completely covered - I used my small ikea 5x5 pan.

Fourth - Remove pig cheeks from fat and place each on a piece of bread - cook at 350 for 1.5 hours. Also cover 12 peeled cloves of garlic and 12 small sections of shallots with duck fat and bake along side cheeks for the first 45 minutes. Move garlic and shallots to a mixing bowl.

Fifth - To the garlic and shallots add 1Tsp of capers, 1 bunch of chopped parsley, and one bunch of dandelion leaves from your (non-chem-lawn) yard.

Sixth - Make a vinaigrette with 2 tsp Dijon mustard, 150ml olive oil, 1 tsp balsamic vinegar, a squeeze of lime (i didn't have a lemon) and a pinch of salt.

Seventh - When the pig cheese are crispy - chop the them and the bread into hunks and add to the greens mixture. Dress with about about a 1/2 cup vinaigrette.

Serve on the lawn.

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