- Posted by
- August 23rd, 2012
- no responses
Stephen Garrett’s Pork Cheek creation for the Wellington On a Plate My Dish Competition for Boulcott Street Bistro
I came up with this dish one standing the in the meat section of Moore Wilson Fresh ….
Weigh the pork cheek, and calculate 2%, that’s how much salt you need. Mix rock or kosher salt, with some thyme and Szechuan pepper.
Coat the pork in the salt mix and place in a container (or zip-lock bag) in the fridge overnight.
Preheat the oven to 90ºC. (more…)