Grilled Peach With Smoked Pork Cheeks Recipe
Served with St. Andrew foam, malt reduction and spent grain saltine
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fruits
Meats
Foam
Sauce
Saltine
Method
Grilling Peaches
- 1
Cooking Pork Cheeks
- 2
Cook the Pork Cheeks
Slow-cook the smoked pork cheeks in a pot with some water or chicken stock on low heat for about 2-3 hours until tender. Shred the meat and set aside.
Making St. Andrew Foam
- 3
Prepare the Cheese Foam
Soak the gelatin sheets in cold water. In a saucepan, heat heavy cream until warm, then add St. Andrew cheese and stir until melted. Add the softened gelatin and mix until dissolved. Use an immersion blender to create a foam consistency and set aside.
Making Malt Reduction
- 4
Prepare the Malt Reduction
In a saucepan, combine malt syrup and chicken stock. Simmer until reduced by half to create a thicker sauce. Set aside.
Making Spent Grain Saltines
- 5
Plating
- 6
Plate the Dish
On a plate, place the grilled peach halves, top with shredded smoked pork cheeks, drizzle with malt reduction, and add a dollop of St. Andrew foam. Serve with spent grain saltines on the side.