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Crispy Pigs’ Cheeks and Deep-Fried Shallots with Taramasalata and Flatbread

Slow-braised shredded pigs' cheeks served on homemade flatbreads with fresh taramasalata and crispy deep-fried shallot rings.

LunchPorkSeafoodBreadImpressive
Estimated Nutrition
Calories
1064.1
kcal / serving
4256.4 kcal total
Carbs
56.1g
per serving
224.5 g total
Fat
80.7g
per serving
322.8 g total
Protein
29.6g
per serving
118.2 g total
Cook Time
180
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
250
ml
Milk
for soaking shallots
200
ml
Milk
for taramasalata
Fruits
0.5
piece
Lemon
juice only
GrainsCereals
50
g
Plain White Flour
for dusting
4
slice
White Bread
crusts removed
250
g
Strong White Flour
Liquids
500
ml
Chicken Stock
Meat
4
piece
Pigs’ Cheeks
NutsSeeds
6
piece
Star Anise
1
tablespoon
White Peppercorns
1
pinch
Salt
to taste
1
pinch
Black Pepper
to taste
3
piece
Garlic
crushed
OilsFats
3
tablespoon
Rapeseed Oil
1
l
Vegetable Oil
for deep-frying
3
tablespoon
Olive Oil
for frying cheeks
200
ml
Olive Oil
mild
4
tablespoon
Olive Oil
for dough
Seafood
200
g
Smoked Cod’S Roe
skinned
Vegetables
2
stick
Celery
finely chopped
1
piece
Carrot
finely chopped
0.5
piece
Onion
finely chopped
4
piece
Banana Shallots
sliced into rings
1
piece
Green Chilli
chopped with seeds

Method

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