Pork Cheek Salad

Gary Rhodes' pork cheek salad with apple sauce makes a surprisingly elegant starter
By Gary Rhodes
Pork Cheek Salad
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 tsp vegetable oil
  • 4 pork cheeks, sliced thinly
  • 4 tbsp apple sauce
  • 200 g salad leaves

For the dressing

  • 2 tbsp balsamic vinegar
  • 2 tbsp hazelnut oil


1. Heat the oil in a frying pan over a medium-hot heat.

2. Add the cheeks to the pan and cook for about 30 seconds until browned all over. Remove the cheeks from the pan and set aside.

3. For the dressing: whisk together the balsamic vinegar and hazelnut oil in a small bowl.

4. To serve, dollop a tablespoon of apple sauce onto four plates, top each serving with a pork cheek, a small handful of salad leaves and then drizzle the dressing over. Serve at once.

Made with produce from Hidden Valley Pigs - finalists of the Local Food Hero Awards 2007.

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