It's just before it gives the roast pork sandwich a backseat....and if you're into pork bass in a bun, then you mustn't cheat yourself for it! (Recipe below) Beer-braised pork jowls 8 pork jowls 1 large onion 2-3 cloves of garlic 2 carrots 1/4 celeriac 1 bottle of brown ale 1/2 l chicken broth 1 teaspoon dried thyme 3-4 bay leaves Olive oil 1 small teaspoon agar agar Clean onion, garlic, carrots and celeriac and cut everything into semi-coarse pieces. Clean the pig's jaws of hinds and tendons. Brown them in a pan in a little olive oil, then take them out and set them aside. Then add the vegetables and sauté them until they have taken on a little colour. Return the pork jowls to the pan and pour in the beer and stock until everything is covered. Add thyme, bay leaves and peppercorns. Turn the flame all the way down and put the lid on. Let it simmer for 1 1/2-2 hours. Check it once in a while, and if it should boil dry, add a little extra broth. When the pork jowls are meltingly tender, take them out and cool down a little. Strain the sauce and leave it if necessary. cook a little and set it aside. The meat is cut into suitable slices for the sandwich. Cucumber relish 2 cucumbers, grated 1 shallot, finely chopped 1 tbsp. salt 1 dl vinegar 1 dl sugar 1 tbsp. cornstarch 1 tbsp. vinegar 1 green chilli, chopped Grate the cucumber on the rough side of the raw star. Wring the wetness off the cucumber. Finely chop onion and chilli. Bring vinegar and sugar to a boil. Add grated cucumber, onion and chilli to the vinegar layer and let them simmer for a few minutes. Stir the cornstarch with a little vinegar and put it in the pan. Let it boil for one minute while stirring. Set to cool. Red cabbage slaw 1 handful of finely chopped red cabbage 2 grated carrots 2-3 finely chopped spring onions Vinaigrette mixed with sherry vinaigrette, mustard, salt, pepper, sugar and neutral oil Mix the slaw together with the vinaigrette and let it cool for an hour. Homemade pork rind Raw rind from the butcher is cut into strips and boiled in salted water for 20 minutes. Pick them up and let them drain and place them in a roasting pan. They should preferably not lie on top of each other, but spread out nicely. Roast them in the oven for approx. 30-35 minutes at 200 degrees until they are golden and crispy. It takes some time...During the process, pour off the melted fat from the frying pan. Let the rinds drip off on absorbent paper and sprinkle them with salt if necessary. mixed with a little smoked paprika. The sveres stay crisp for several days if stored in an airtight container. They can be warmed up in a warm oven before serving. Sauce discs: 1/2 l strained stock from the pig's jaws 1 teaspoon agar agar Boil the stock, sprinkle in agar agar while whisking. Let it boil and then pour the stock onto a tray, a roasting pan or similar. After a few minutes, the foundation will have set to gel. Cut out suitable circles. Also: Chiabatta balls - or similar. Dijonnaise (Mayonnaise flavored with coarse Dijon mustard) Structure: Spread the toasted bun with a friendly layer of Dijonnaise. Place a layer of red cabbage slaw on top. Then slices of braised pork jowl. Then a circle of the gelled sauce. Then cucumber relish and finally lots of pork belly. Finish with the greased top bun.