Traditional Bath Chaps

• Carrot2 carrots
• Bay2 bay leaves
• Salt2 tbsp salt
• Water1.5 L water
• Onion1 large onion
• Egg2 eggs
• Flour3 tbsp plain flour
• Peppercorn1 tsp black peppercorns
• Breadcrumb150g breadcrumbs
• Pork900g pork cheeks
• Oil2 tbsp vegetable oil

How to Make It

• 1

  Begin by brining your 2-pound pig's cheek: combine 2 tablespoons of sea salt with 4 cups of water in a bowl. Submerge the pork cheek and refrigerate for 12-24 hours, ensuring it's fully covered. This crucial step seasons and tenderizes the meat beautifully.

• 2

  After brining, rinse the pork cheek thoroughly under cold running water to remove excess salt. Place it in a large pot and cover with fresh cold water. Add 1 sliced onion, 1 chopped carrot, 2 bay leaves, and 1 teaspoon of black peppercorns.

• 3

  Bring the pot to a gentle boil over medium-high heat, then immediately reduce the heat to low, cover, and simmer for 2 to 3 hours, or until the pork cheek is incredibly tender and easily pierced with a fork. It should feel yielding and almost melt-in-your-mouth.

• 4

  Carefully remove the tender pork cheek from the cooking liquid and allow it to cool slightly on a cutting board. Once cool enough to handle, use a sharp knife to remove any excess fat or gristle, shaping it into neat portions, roughly 1-inch thick slices.

• 5

  Prepare your breading station: in one shallow dish, place 1/2 cup of plain flour; in another, beat 1 large egg with a splash of milk; and in a third, spread 1 cup of fine breadcrumbs. Dredge each pork portion first in flour, then egg, then breadcrumbs, ensuring an even coating.

• 6

  Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Fry the breaded Bath Chaps for 3-4 minutes per side, until they are gloriously golden brown and crispy all over. Alternatively, bake them in a preheated oven at 200°C (400°F) for 15-20 minutes until golden.

• 7

  Serve your traditional Bath Chaps immediately, perhaps with a vibrant green salad, some creamy mashed potatoes, or a tangy pickle to cut through the richness. Enjoy this forgotten taste of British culinary heritage!