This dish spotlights pork cheeks, an unsung but delicious cut that is just one of the ways winemaker and restaurateur André Mack showcases American wine and pork at his Brooklyn ham bar, & Sons.
Begin by preparing the pickling liquid for the daikon. Heat 250 ml of rice vinegar or white wine vinegar and 250 ml of water in a small saucepan. Add 75g of caster sugar and half a teaspoon of flaky ...
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