Smoked pork cheek, salsa verde and grilled fig

Recipes: Week 4


Recipe by Head Chef Kyle Burn of the Jordan Restaurant with Chef George Jardine


Pork cheek cure:

100g coarse salt
35g coarse ground black pepper

Salsa verde                    

1½-2 cloves garlic, peeled
1 small handful capers
1 small handful gherkins pickled in sweet vinegar
6 anchovy fillets
2 large handfuls flat-leaf parsley, leaves picked
1 bunch fresh basil, leaves picked
1 handful fresh mint, leaves picked
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
8 tablespoons really good extra virgin olive oil
sea salt
freshly ground black pepper

Grilled Fig:

Quarter fig
Olive oil


Finely chop the garlic, capers, gherkins, anchovies and herbs and put them into a bowl. Add the mustard and vinegar, then slowly stir in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt and maybe a little more vinegar.

Cured pork cheek for 12 hours, wash off and place in smoker and smoke for 20 min.

Remove pork cheek from smoker and press oven night.

Once pressed and chilled slice cheek into thin slices.

Quarter figs and dress with olive oil, place on oven tray flesh side facing up and place under grill for 5 min and remove and allow to chill.

Enjoy with a glass of Nine Yards Chardonnay.

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