Pig Face Treacle Recipe

"Swine and dine."

Prep time: 10 minutes
Total time: 3 and a half hours

Ingredients

1 pig head or 2 pig cheeks
splash of oil
glug of sherry vinegar
big handful of diced shallot, garlic, leek, celery and fennel
spring of thyme
1 bay leaf
1 sherry glass Manzanilla (plus one for drinking)
1 tablespoon honey
2 sherry glasses dark veal stock (or a rich beef stock)
sea salt and black pepper, to taste
few pieces of toast, cut diagonally

Directions

1. Set oven to 300° F/150° C and carve the cheeks from the pig's head, if you've bought one, and brown in a hot pan in a splash of oil.

2. Once browned, deglaze with a big glug of sherry vinegar and transfer to a plate. Sweat down your vegetables and herbs in the same pan until soft and lightly golden. Season.

3. Return your cheeks to the pan, adding your Manzanilla, honey, and hot stock. Cover tightly with tinfoil and braise in the oven for 2 ½ hours.

4. Remove the foil, and transfer the cheeks and their juices to a saucepan on the stove after this time. Reduce over medium heat, stirring regularly, until the meat breaks down and the sauce is sticky and caramelized.

5. Sprinkle with salt and pepper to taste, and serve alongside toast.

From How-To: Make Pig Face Treacle With James Knox Boothman