you're just working through an entire pig aren't you? your stuff always looks great. would love the recipes for that cheek and fennel dinner you posted the other day if you get a moment.
cheers, sure it's a pretty easy cook just takes a lot of time in the oven.
pork cheek confit:
2kg pork cheek
700g duck fat (i used goose cause i was out of duck but worked just as well)
Salt and pepper the cheeks and let lay in room temp for a couple of hours, put in a pan, cover with the duck fat and put in the oven at 60C for about 24 hrs. Let rest and sear quickly in hot grill pan in some additional duck fat before serving.
Cook 50/50 almond potato & fennel (i.e. the edible root, don't know the proper english translation), beat and finish with lots of butter and cream.
1/2 Pointed headed cabbage
200g smoked side of pork
2 tsp honey
Lots of dill and some parsley
Slice cabbage, put in boiling salted water for 1 minute, cool in iced water. Chop and fry pork, save the pork fat and add some extra duck/goose fat and fry all of the ingredients in the pan for a minute or two.