• For Pig's Cheeks:
3/4 teaspoon salt
1 tablespoon sugar
1/2 tablespoon fennel seeds
1/2 tablespoon chili flakes
1 tablespoon ginger, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
1 tablespoon fennel fronds, roughly chopped
8 shallots, peeled and roughly chopped
2 pounds pig's cheeks, trimmed of excess fat
2 cups apple cider
2 cups dry white wine
2 cups chicken stock, or enough to cover
1 bay leaf
In a food processor, mix together salt, sugar, fennel, chili, ginger, garlic, shallot into a fine paste. Rub mixture over pig's cheeks and leave to marinate in the fridge overnight.
In a large stockpot, over medium low heat combine cider, white wine, chicken stock and bay leaf. Cook covered for 2 hours or until the cheeks are soft and gelatinous.
• For Crispy Shallots Topping:
4 shallots, peeled and thinly sliced
peanut oil, for frying
Pour oil into a medium pan to a depth of 1" and heat over medium high heat until oil reaches 325 degrees. Fry shallots until golden brown, about 1 to 1 1/2 minutes. Remove shallots with a slotted spoon and transfer to a paper towel lined plate until ready to use.
• For the Mash:
2 large russet potatoes, peeled and cubes
1 celery root, tough outer parts removed, cubed
3 ripe pears, peeled and cubed
1 cup heavy cream
1 stick unsalted butter, cubed
salt and pepper to taste
In a large stockpot with potatoes and celery root, fill with enough water to cover vegetable by two inches. Season generously with salt. Bring water to a boil and over medium heat continue to cook for until vegetables are tender, about 30 minutes. Drain and reserved to the side.
In a small saucepan over medium heat, heat cream, butter and pears until almost boiling. Mash the celery root and potatoes in a large bowl, slowly adding the cream and pear mixture until well combined.
Season to taste. Keep warm until ready to use.