PORK CHEEK

You will need to place an order with your butcher to get pork cheeks .
Unfortunately they are expensive , it is annoying when it wasn't all that long ago that this most flavoursome cut of meat  ( beef or pork cheek ) was always discarded and ended up on the butcher`s floor and processed for dog food.
On ordering your pork cheek request that your butcher soak it in brine for 24 hours .
At home soak the cheek in cold water for an hour.
There is no need to remove the rind .
Place it in a pot with 1 onion
2 carrots
4 peppercorns
1bay leaf
3 stalks of parsley
2 tbs of white wine vinegar
Add enough cold water to just cover the cheek.
Cover with a lid .
Cook gently for 90 minutes .
Remove the cheek from the pot and sprinkle with rice bran oil .
Press the cheek between 2 plates .
Weight the top.
Leave the weighted cheek in the fridge overnight .

Next day , make a vinaigrette sauce .

Chop 2 shallots
Finely chop enough parsley to get 3 tbs
2 tsp of  yellow mustard powder
6 tbs of olive oil
1 white wine vinegar
1tomato , peeled and deseeded ....cut into tiny cubes..

Remove and  thinly slice the pork .
Drizzle the vinaigrette sauce over the sliced cheek.
Serve with a little parsley scattered over.

Serve as part of a tapas style meal .