Braised pork cheeks with confit potatoes
- August 2009
- Serves 4
- 24 hours marinating and 5-6 hours cooking
A recipe by Omar Allibhoy, Head Chef at El Pirata de Tapas and protégé of El Bulli’s Ferran Adria. This dish takes a fair amount of preparation and a long, slow cooking time. But it’s absolutely worth it for the delicate softness of the cheeks and really brings out the flavours.
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