Crispy pork cheek with flat bread, horseradish mayo, fermented cabbage & malt crumble

Crispy pork cheek with flat bread, horseradish mayonnaise, fermented sweetheart cabbage & malt crumble

10 portions as part of a larger menu, 4-6 portions if served as main course

Crispy pork cheek

  • 900 g    Pork cheek
  • 1             Brown onion
  • 4            Garlic cloves
  • 3            Sprigs of Thyme
  • 10          Blackpepper corns
  • 2            Bay leaves
  • 1 tsp      Fennel seeds
  • 500 ml Water
  • 50 ml    Soy sauce
  • 2 tsp     Honey
  • 1 tsp      Voatsiperifery pepper
  • 70 g       Capers
  • Beer-vinegar

Chop the onion and garlic coarsely. Place all the vegetables in the pressure cooker together with the pork cheek, thyme, black pepper, bay leaves, fennel seeds and water, seal and pressure cook for 30-45 minutes.

Lift the meat out and cool down. Strain the liquid and reduce it to 80%. Season with soy, honey, beer-vinegar and voatsiperifery pepper. Cook the liquid into a glaze.

Tear the meat into smaller pieces. Fry the meat crispy with the capers, finish by cooking the meat in the glaze.


  • 150 g       Rye flour
  • 100 g       Plain flour
  • 4 g            Salt
  • 10 ml       Cooking oil
  • 175 ml     Water

Mix all the dry ingredients with the oil. Boil the water and scald the flour. Run the dough in a baking machine using the dough hook. Vacuum pack the dough and let it rest for 20 min. Roll out the dough according to the chefs instructions using a pasta machine. Punch out circles with a cookie cutter and fry the dough at 190°C.

Pickled sweetheart cabbage

  • ½            Sweetheart cabbage
  • 1               Kohlrabi
  • 100 ml   Spicy pickling liquid
  • (caraway seeds, salt, white pepper, beer-vinegar and dill seeds)

Cut the sweetheart cabbage according to the chefs instructions and slice the kohlrabi thinly on the mandolin. Place the vegetables in 2 separate vacuum bags with the pickling liquid.

Malted crumble

  • 10 g        Malted flour
  • 25 g       Almond flour
  • 20 g       Plain flour
  • 2 g          Salt
  • 30 g       Butter
  • 7 g         Honey

Mix all the ingredients and bake in the oven at 175°C for 10 min. Crumble into smaller chunks.

Pickled mustard seeds

  • 25 g       Mustard seeds
  • 75 g       Pickling liquid

Place mustard seeds and pickling liquid in a saucepan. Cook the seeds on a low heat for 45 minutes. Set aside until it’s time to serve.

Horseradish mayonnaise

  • 200 g    Horseradish
  • 2 tbsp    Dijon
  • 2             Egg yolks
  • 250 ml  Rape seed oil
  •                Champagne vinegar

Juice horseradish and mix it with the egg yolks and mustard. Add the oil in a fine stream whilst mixing. Season the mayonnaise with champagne vinegar and salt.


  • 1               White onion
  • 1 punnet Marigolds
  • 70 g          Havgus (Arla Unika)
  • 1 punnet Danish cress

Slice the onion thinly and place in an ice bath prior to serving.