Sort of Bath Chaps
Created by Behemoth, Monday, 18 September 2006
Description
These are the cured and boiled 'hams' of pigs cheek. They have a lovely delicate flavour and silky texture. Weightwatchers do not do a version of these, well they do, it's the stock vegetables only.
Ingredients
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Serves
4 to 6 people
- 2 pigs cheeks
- basic brine or dry cure
- stock vegetables
- pepper corns
- bayleaves
Method/steps
- This version involves just the cheeks not the rest of the head or the tongue. Have the cheeks removed, trim and clean them. Brine or salt them for three days.
- Rinse. Cover with water. Gently bring to just the slightest boil. Discard water and scum and start again but this time with stock vegetables, peppercorns and a couple of bay leaves. Bring to a slight simmer and leave for a couple of hours.
- Remove and allow to cool so you can handle them. Remove skin and as much of the top layer of fat that you want. Roll in dried breadcrumbs if you want. Roll each one into a cone shape and then wrap tight with cling film. Cool and then refrigerate.
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