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Gerookte varkenswangen toast

Turkish bread with smoked pork cheek

A wonderfully refreshing toast with balls. This is how This smoked pork cheek toast could be described the best. Fresh through the horseradish cream and toppings and smoky balls in the form of smoked pork cheeks slow cooked on the Traeger. Served with a nice glass of wine and you're off for a blissful summer evening.

Course lunch, Snack, Starter
Cuisine Flemish
Keyword bbq, horseradish, kamado recipes, low and slow, pellet grill, pork cheeks, ranger, smoked, sour cream, toast, Traeger
Prep Time 15 minutes
Cook Time 3 hours
Brining 12 hours
Total Time 3 hours 15 minutes
Servings 4 people

Ingredients

  • 4 pork cheeks
  • 4 slices of toasted airy bread turkish bread or naan

For the brine

  • 1 l of water
  • 50 gr salt
  • 1 handful of green herbs thyme, rosemary, oregano, sage,...
  • 1 tsp mustard seeds
  • 1 leaf laurel

Toppings

  • Cress mint or fennel foliage
  • 1 sour apple
  • pickled radishes
  • 2 TBsp Sour cream
  • 2 tsp horseradish

For the pickled radishes

  • 10 radishes
  • 2 tbsp red wine vinegar
  • 1 tbsp white wine vinegar
  • 1 tbsp honey

Instructions

For the smoked pork cheeks

  1. Mix the ingredients for the brine and lightly heat to boiling point. Leave to cool and place the pork cheeks in it for at least 8 hours.
  2. Remove the pork cheeks from the brine and pat dry.
  3. Prepare your BBQ for an indirect session at low temperature (+-100°C). For this recipe I've used the Traeger Ranger Pellet smoker.

  4. Smoke the pork cheeks +-4-5 hours until they have a nice smoke color and are cooked (minimum 75°C).

Pickled radishes

  1. Meanwhile, mix the ingredients for the brine for radishes.
  2. Cut the radishes into 8 slices and place in the brine.

Finishing

  1. Toast the Turkish bread or the Naan on the BBQ
  2. Mix the sour cream with horseradish and spread over the bottom of the buns.
  3. Place a few fine slices of the pork cheek on top and finish with fine strips (julienne) of sour apple and pickled radishes. Brighten up with Atsina cress or fennel leaves.

Serve with a fresh tasty glass of wine. Enjoy