Braised Pig Cheek with Lobster Bisque

subheading: 1 Begin by making the tapioca cracker. Blanch the tapioca in boiling water 3 times then transfer to a small saucepan and cover with water:

100g of tapioca

subheading: 2 Simmer until the tapioca is completely broken down - this will take about 2 hours. You may need to top it up with a little more water:

subheading: 3 After this time, stir in the squid ink and season with a little salt. Spread onto a Silpat mat and dehydrate at 60°C overnight until completely dry:

1 tsp squid ink

salt

subheading: 4 Carefully trim the sinew from the pork cheeks and season with salt. Add a dash of oil to a large, hot saucepan and caramelise the cheeks all over. Leave to drain in a colander:

1kg pork cheeks

salt

oil

subheading: 5 Add the carrots to the same pan and caramelise deeply, then add the onions and caramelise very slowly to retain their natural sweetness. Towards the end of the process add the garlic and herbs and cook until broken down:

1 carrot, chopped

1 white onion, chopped

½ head of garlic, chopped

1 sprig of thyme

1 bay leaf

subheading: 6 Add the spices and toast them off for a maximum of 2 minutes. Deglaze the pan with the apple juice and reduce to a glaze consistency:

1 tsp fennel seeds

1 star anise

apple juice

subheading: 7 Add the pork cheeks and stock to cover, using a cartouche to keep the pork cheeks from floating above the level of the stock:

2l chicken stock

Directions at greatbritishchefs.com

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