Ingredients Serves 4

6 pig cheeks
1 onion (roughly chopped)
2 garlic cloves (crushed)
1 pint of cider
A few sprigs of rosemary, thyme, and sage (finely chopped)
1 JAZZ™ Apple (finely diced)
8g wholegrain mustard
35g shallot (finely chopped)
10g parsley (finely chopped)
10g capers
10ml milk
1 egg
20g flour
200g Panko breadcrumbs
6 JAZZ™ Apple (cored with the skin on)

For the Crispy Pig Jowls

  • Place the pig cheeks, onion, garlic, rosemary, thyme, sage and the pint of cider into a pan (enough to cover cheeks). Bring to a boil, then place the lid on and simmer for 3 hours and a half until tender and falling apart.
  • Strain the cheeks and discard the liquid (or save it, it makes the best pork gravy)
  • Pull the pig cheeks apart with a fork and it will look something like pulled pork.
  • Finely dice 1 JAZZ™ apple, parsley, capers, shallot and wholegrain mustard. Mix together with the shredded cheeks and season.
  • Place a rectangle of cling film on the work surface and place the mixture onto it. Roll tightly to a sausage shape, secure the ends and place in the fridge.
  • Once the pork has set, cut the sausage into 2cm thick discs.
  • Pane the pork discs, in flour, then egg/milk, and coat in breadcrumbs.
  • Deep fry at 180c until golden or place in an air fryer for 12 mins.

Apple Puree

  • Preheat the oven to 180c and place 6 JAZZ™ apples on a tray and bake until caramelised and falling to bits (you want them quite dark) approx. 35mins.
  • Transfer the burnt apples to a blender and blitz on full power until smooth. You will get a thick dark brown puree. Season with citric acid or lemon juice and allow to chill before serving with the crispy pig jowls.