Glazed pork cheek, apple & lobster bisque

Jamie Randall

Jamie Randall

20th May 2014

Glazed pork cheek, apple & lobster bisque

With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Glazed pork cheek, apple & lobster bisque recipe below, as tried and tested by professional chefs - Why not give it a try? Photography by kind permission of John Carey.


  • 2kg pork cheek
  • 1 litre apple juice
  • 3 carrots
  • 2 onion
  • sprig of thyme
  • 1 bay leaf
  • pinch of fennel seeds
  • 1 star anise
  • 6kg lobster bones
  • 400ml brandy
  • 300ml white wine
  • 3 carrots
  • 3 onion
  • 1 fennel
  • 50 g tomato puree
  • pinch of fennel seeds, coriander seeds, black pepper corns,
  • 1 star anise
  • 8 litres of chicken stock
  • juice of 1 lemon


Prepare the pork.
Prepare the lobster bisque.
Assemble and serve.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you