Classic summer inspiration for this, pork and cabbage, bacon and slaw, brussel sprouts and ham, ect… Not smoky but still crispy and not fatty but still the good salty pork crunch. Coleslaw like my Mom used to make, growing up we had alot of mulberry trees and I think the sweetness of the berry plays well with the cured pork and german heritage of the cabbage.
Blackberry Coleslaw
1 head of cabbage, shaved fine
2 carrots, finely grated or cut julienne
6 green onions, washed and sliced thin
2 oz mustard seeds, lightly bruised
1 oz pink peppercorn seeds
16 oz mayonaisse
8 oz sugar
8 oz apple cider vinegar
12 oz blackberry
Mix all ingredients together, season with salt and pepper. Allow to cool for 30 minutes, mix well again and serve.
Crispy Pork Cheeks
2 ea fresh pork cheeks, preferrably local
8 oz salt, kosher
12 oz sugar
1 Tablespoon coriander seeds whole, bruised
1 Tablespoon fennel seeds, bruised
1 Tablespoon black peppercorn seeds, cracked
mix well and cover pork cheeks two days or until not so ‘bouncy’ meat should be slighly firm. Rinse and air dry in cooler two more days. Slice thin and flash fry in hot sauce pan with oil. Allow to drain on cloth and serve as garnish for the coleslaw.
Enjoy!
Chef John Brand 