Slow-roasted pork cheeks with squid and apple and cabbage salad
Prep
10m
Cook
1h
35m
serves
4
Slow-roasted pork cheeks with squid and apple and cabbage salad
Squid always pairs well with a porcine partner, in this case cheeks, with apple and cabbage to lighten up this dish by chef Luke Burgess.
Ingredients (12)
- 2 x 200g pork cheeks (with skin on)
- 1 tbs olive oil
- 600g squid, cleaned, tentacles removed, tubes scored, thinly sliced
Apple and cabbage salad
- 2 tbs extra virgin olive oil
- 2 tsp vinegar
- 1 tbs caster sugar
- 1 garlic clove, crushed
- 1 Granny Smith apple, quartered, cored,
- very thinly sliced (a mandoline is ideal)
- 1/2 savoy cabbage, shredded (3 cups)
- 1/2 cup roughly chopped flat-leaf parsley
- 1/4 cup roughly chopped tarragon leaves
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat the oven to 150°C.
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2.Rub pork cheeks with oil and 1 tbs salt, place in roasting pan skin-side up and roast for 1 - 1 1/2 hours until tender. Cool slightly, then remove the skin from the meat. Halve pork cheeks and set aside.
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3.Meanwhile, for the salad, whisk oil, vinegar, sugar and garlic together in a bowl. Cut apple slices into very thin strips, then toss in the vinaigrette with the cabbage and herbs. Set aside.
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4.Heat a frypan over high heat. Add the pork cheeks and cook for 2-3 minutes each side until caramelised. Add the squid and cook in pan juices, turning, for 1 minute until golden and tender.
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5.Drizzle the pork and squid with pan juices, if desired, and serve with salad.
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