Confit pork cheek, crispy pigs ears, pistachio and pickled rhubarb, pumpkin & coconut

By Chef Dan Moss



  • 1 x 500g pork cheek, skin on, trim any excess fat. Buy the best piece of well raised pork you can afford.
  • 75g course sea salt
  • Duck fat

Pig’s ears

  • 2 pig’s ears, buy the best well raised ears you can afford
  • 1 onion, halved
  • 1 carrot, split length-ways
  • 1 leek, split length-ways, washed
  • 2 garlic cloves, smashed
  • Zest of ½ a lemon
  • Splash of red wine vinegar
  • 1 bay leaf
  • 2 black peppercorns
  • Sea salt
  • Water
  • Potato starch
  • Vegetable oil for frying

Pistachio praline

  • 40g pistachio kernels
  • 20g caster sugar
  • 1 teaspoon Ras el Hanout

Pickled rhubarb

  • 25ml water
  • 25g caster sugar
  • 25ml rice wine vinegar
  • 100g rhubarb, diced

Pumpkin & coconut

  • 1kg butternut pumpkin, diced
  • 75g coconut oil
  • 5g coriander seeds, toasted and ground
  • 5g cumin seeds, toasted and ground
  • 400ml coconut cream


  • 12 baby Cos heart leaves
  • Snow pea tendrils
  • 8 chive blossoms


  1. 1.
    Pork cheeks: Salt the pork cheeks overnight. Pat dry the next day and place in a heavy based saucepan with fitting lid. Cover the cheek completely with duck fat and place covered saucepan into a 130 degree oven and confit for 2-2.5hrs. Once cheek is giving when tested with a knife, let it completely cook in the duck fat and leave in the fridge over night.
  2. 2.
    Pig's ears: Combine all the ingredients into a saucepan with the pig’s ears and bring to the boil. Turn heat down to a very slight simmer, and cook ears for 1 hour. Take the pig’s ears out and chill completely. Refrigerate until needed.
  3. 3.
    Pistachio praline: Place all ingredients in a pan and caramelise over a low flame. Turn out onto grease-proof paper and let cool completely. Crush to a powder in a mortar and pestle, and place in an airtight container.
  4. 4.
    Pickled rhubarb: Place water, sugar and vinegar in a small saucepan and heat only until the sugar has been dissolved. Pour pickling mix over diced rhubarb and chill completely. Refrigerate.
  5. 5.
    Pumpkin and coconut: Sauté diced pumpkin in the coconut oil for 3 minutes and then add the ground coriander seed & cumin seed. Deglaze with coconut cream and add 100ml water. Cook until pumpkin is cooked through and breaking down, 10 -12 minutes. Take off the heat and let cool to room temperature. Place pumpkin mix into vitamiser and puree until silky smooth. Set aside until needed.
  6. 6.
    To finish: Remove excess duck fat from cheek and slice 1.5cm thick. Grill over a high heat Slice pigs ears finely, dust in potato starch and deep fry until crispy. Warm pumpkin & coconut puree through.
  7. 7.
    To plate: Place 2 tablespoons of pumpkin puree onto serving plate. Sprinkle 1 teaspoon of pickled rhubarb over puree and then lay 2 slices of grilled pork cheek on the puree. Top with crispy pigs ear slices. Sprinkle over pistachio praline. Finish with dressed baby cos leaves, snow pea tendrils and chive blossoms. Serve.