Bath chaps in scrumpy with West Country Farmhouse Cheddar
Serves 10
Ingredients
- 10 pig's cheeks including the lower part of the jowl
- Brine
- 25-30 litres of water
- 3kg salt
- 50 juniper berries, crushed
- 3kg sugar
- 50 cloves black peppercorns, crushed
- Cooking liquor
- 25-30 litres of scrumpy cider
- 500g West Country Farmhouse Cheddar cheese
Method
First make the brine solution by boiling all the ingredients together to dissolve the salt and sugar, then chill the liquid. Place the pig's jaws in a plastic container and pour over the chilled brine. Store in the fridge, with the cheeks submerged in the liquid, for 3 to 4 days.
Bring a large pan of cider to the boil before adding the jaws. Simmer for about 3 hours, until the meat starts to fall from the bone. Take the jaws from the liquid and, whilst still hot, remove the jawbones and pare away the rind, leaving as much fat as desired, to leave the 'chaps' - triangular-shaped pieces of meat each weighing approximately 500g.
With the fat side down, place approximately 50g of cheese on each chap. Wrap the meat tightly in cling film to form a cone shape, then refrigerate overnight.
Heat a little oil in a frying pan until hot. Remove the cling film from the chaps and add them to the pan, season and caramelise both sides then place in the oven until hot.
To serve
Slice the chaps and serve with roasted squash or pumpkin, with a reduction of the strained scrumpy cooking liquor.