The secret to good slow-cooked pig’s cheeks is to dry cure them overnight in a combination of salt, sugar and herbs, then grill them until they’re caramelising. Then they go into a pan for a long, slow smoke. I like to serve them with a nice sharp rhubarb sauce flavoured with a herb called lovage, which has the most wonderful harmony with the acidic fruitiness of the rhubarb. That sauce with the tender pig’s cheeks is a match made in heaven.
As part of Big Green Egg’s 50th birthday celebrations, we’re sharing 50 brand-new recipes from an amazing cast of cooks. Next up is chef, food writer and River Cottage mainstay Gill Meller. Gill, who lives near the Dorset coast, is passionate about out...