Comments on: Potted Pigs’ Cheeks with Pea Custard

By: Madalene

Madalene — Wed, 11 Apr 2012 17:39:49 +0000

Hi Alex,

I agree I bought my savory plant at Aldeburgh Food and Drinks festival four years ago and it’s still going. It dies away during the winter and return during the summer. Use thyme or rosemary instead.
If you do not have a waterbath braising is best way, remember a low temperature about 140 degrees C for 2 hours will be best.
Ham hock will be a great substitute.

Happy cooking,

Maddy

By: Alex Pini

Alex Pini — Wed, 11 Apr 2012 07:03:16 +0000

Hi Madalene,

Beautiful dish.

If you were braising the cheeks without a waterbath what would you put into the braising liquid to ensure a full flavour. (savory is quite hard to source).

Also, would ham hock be a suitable alternative?

Kind Regards,

Alex P
Alex P

By: john thompson

john thompson — Thu, 04 Mar 2010 14:56:33 +0000

one of my big sellers in portugal pig cheeks braised

By: Alex

Alex — Thu, 06 Aug 2009 09:55:48 +0000

Beautiful. This looks fantastic.

By: frugalcook

frugalcook — Sun, 26 Jul 2009 21:49:45 +0000

Lovely recipe and really stunning photography. Someone should snap you up for a book!

By: Domestic Executive

Domestic Executive — Fri, 24 Jul 2009 22:17:29 +0000

Having just blogged about pigs and the prospects of their foodie delights I’ve suddenly turned vegetarian reading this recipe. It’s something about the cheeks. I know the old adage is you use all the pig but the squeak but….. till pea custard sounds like a brilliant idea. I’m sure I’ll get over the piggy thing by breakfast time when we’ve got some home cured bacon for our sandwiches bought from the new City Market in Wellington.

By: Nathan

Nathan — Fri, 24 Jul 2009 18:17:37 +0000

Fantastic use of pig`s cheeks Madalene and great presentation!