I am quite eager to cook some pigs cheeks and my butcher has confirmed he will provide me with them.
After scouring the internet I havent really found the recipe i would like. I am quite disapointed to find that Fergus Henderson's book does not include St. Johns crispy jowls.
-does anyone have any recipes/advice for crispy pigs cheeks?
-also do I want skin on or off for these babies, and how many cheeks on average to serve per person for a main course?
(once i conquer cheeks i am moving on to stuffed trotters)