Smoked and sweetened pork cheek from Peter Gilmore. Recently introduced to the menu of Sydney's Quay restaurant, this is a fantastic dish with interesting taste and texture. Prepared by low-temperature technology su type pork cheek combined with shitaki mushrooms, slices of scallop, chips of ground pear under flavored oil with the addition of juniper berries, ham and Bay leaf. After a long cooking sous vide for hours, pork cheek pumped cold smoke with a Smoking gun Smoking gun. But this adventure does not end cheeks, after Smoking, she konfetaeta in the spicy oil. This combination of the softest pork cheek and scallops with mushrooms and crispy Jerusalem artichoke chips will truly be a new gastronomic discovery for every guest. An amazing combination of textures and tastes is the business card of Peter Gilmore, the chef of the restaurant Quay. Sydney restaurant Quay (quay lane. from English.) is the most recognized restaurant in Australia and is in the TOP of the best restaurants in the world. **Ingredients:** 2 whole pork cheeks 500 clarified chicken broth 800 melted butter 3pcs Bay leaf 10pcs juniper berries 10pcs slices of ham 250 fresh shitaki mushrooms 8pcs large scallops 16 the roots of Jerusalem artichoke 300 grape seed oils **for decoration:** garlic flowers **Technology.** **To prepare pork cheek:** 1. Blanch the pork cheeks in boiling salted water for 1 minute. 2. Remove and cool. 3. Place the pork cheeks in vacuum bags. 4. Pour salted chicken broth. 5. Seal the vacuum bags in the vacuum apparatus. 6. Cook in a water bath for sous vide or steamed at 90 ° C for 8hours. 7. After cooking, immerse the vacuum bags with cheeks in ice water for quick cooling. 8. After cooling, remove the skin and excess fat, leaving only 5mm of fat around the meat. 9. Cut the meat into 8 pieces 3cm by 5cm. 10. Using a Smoking gun, smoke the pieces by placing them in a closed container with smoke for 5 minutes. 11. Leave in the refrigerator until serving. **For spicy oil:** 1. Pour the butter into a saucepan. 2. Heat to 70C. 3. Add juniper berries and slices of ham. 4. Remember the Bay leaf and add to the oil. 5. Reduce the temperature to 40C and cook for 30min. 6. Cool the oil to room temperature. 7. Protsedit. **For Jerusalem artichoke chips:** 1. Wash the roots. 2. Cook for a couple until fully cooked. 3. While the roots are still hot cut them along into two parts. 4. Cut the shell from the roots, trying not to damage it, and then clean the shell. 5. Dry the peel on a paper towel. 6. Heat 300g of grape seed oil mixed with 300g of spicy oil to 160C. 7. Fry the peel of the Jerusalem artichokes until crisp, drain. **For scallops:** 1. Cut the scallops into 8 slices. 2. Clean the shiitake mushrooms from the brown shell. 3. Cut the mushrooms into 2 mm thick slices. **Smoked pork cheek smokig Gan** **Serving and recoil:** 1. Heat 350g of spicy oil to 70C. 2. Put the cheek pieces in the oil, make sure they are fully immersed. 3. Warm up 7 minutes at 70C. 4. At this time, fry shitaki mushrooms in spicy oil until Golden brown, then season the mushrooms. 5. A minute before impact, warm scallops in oil from under the shiitake mushrooms, add salt. 6. Pieces of meat put in the center of the plate, on top of the mushrooms and scallops. 7. Sprinkle Jerusalem artichoke chips with spicy oil and put on a dish. 8. Decorate the dish with garlic flowers and serve. Thanks to chef Peter Gilmore for sharing his recipes with us.