Currently on the menu at Kent’s gastropub The Dog at Wingham – ranked 47th in The Morning Advertiser’s (The MA’s) Top 50 Gastropubs – the dish is one of the pub’s most popular, selling more than 60 portions a week.
Priced at £13.50 with a production cost of £3.65 per portion, it delivers a flavour profile that’s indulgent, sweet, salty and rich in umami, pairing particularly well with both wine and beer.
Head chef Charlie Kendall-Smith describes it as “an example of great British cuisine – taking familiar ingredients like Bovril and using them in a refined, unexpected way. It’s ‘pub grub’ taken to the next level."
Locally sourced artichokes add natural sweetness to balance the saltiness of the Bovril jus, which is “nurtured for four days from raw bones to a rich, sticky finish.”
Pickled onions bring a sharp contrast to the dish’s richness, while crispy artichokes provide the essential texture to complete the plate.
“I believe the time and care taken to get this dish on the plate reflects in the end result,” adds Kendall-Smith. “The feedback from our amazing customers makes it all worth it.”
Bovril braised pork cheek, caramelised artichoke purée, malt pickled onion, artichoke crisp (serves 10)
Pork cheek ingredients:
- 10 pork cheeks
- 150g Bovril
- 3 litres chicken stock
- 1 bottle red wine
- 2 white onions
- 2 leeks
- 4 large carrots
- 1 head celery
- 6 cloves garlic
- 5 sprigs rosemary
- 300g dark brown sugar
- 50ml Worcestershire sauce
Method:
Trim any outer sinew from the pork cheeks. Sear evenly, then transfer to a braising dish with all ingredients.
Slow-cook until the meat is very soft and almost falling apart.
Chef’s note: “You can cook the cheeks in a slow cooker at 100°C for a few hours – I recommend this, especially at home, to achieve the perfect tender consistency. Searing caramelises the natural sugars in the meat and builds a rich brown crust that’s essential for depth of flavour.”
Once cooked, carefully lift the cheeks onto a tray. Strain the braising liquid and reduce it to a rich, sticky jus, skimming regularly to achieve a glossy finish.
Caramelised artichoke purée ingredients:
- 500g Jerusalem artichokes
- 3 cloves garlic
- 1 shallot
- 2 sprigs thyme
- 2 sprigs rosemary
- 500ml double cream
Method:
Dice and roast all ingredients with seasoning and oil at 180°C until the artichokes are soft and caramelised.
Add cream, then blend until smooth. Adjust seasoning to taste, keeping in mind that the Bovril jus adds natural saltiness.
Artichoke crisps ingredients:
- 2 Jerusalem artichokes
Method:
Finely slice the artichokes with a mandoline and deep fry until crisp, watching closely to avoid burning.
Drain and season lightly with salt.
Chef’s note: “This element isn’t essential, but it adds a crisp texture that balances the soft purée and pork. At home, crispy onions work well as an alternative.”
To take part in The MA’s Dish Deconstructed series, please contact phoebe.fraser@wrbm.com.
