Pork stuffed calamari with squid ink dressing

Method

1. Heat 60ml of extra virgin olive oil in a large heavy-based pot over a medium high heat. Cook the pigs cheeks each side for 5 minutes or until brown. Season. Remove and set aside and seal the pig trotter for 8 minutes or until the skin starts to brown just a little. Set aside.
2. Reduce the heat to medium. Add two thirds of the chopped onions, garlic and bay leaves and sauté, stirring occasionally, for 5 minutes or until the onions are soft and translucent.
3. Add cheek, trotter, 200ml of Fino and the stock. Turn the heat to high and bring the pot to the boil. Skim off any impurities that rise to the surface and reduce heat to medium low. Simmer gently, uncovered, for roughly 2.5 hours (add more stock if necessary). Cook until the meat is very soft and starting to fall apart.
4. Remove the cheek and trotter from the cooking liquid and allow them to cool. Continue cooking the liquid, uncovered, over a medium heat for 10 minutes or until reduced by half.
5. When cool enough to handle, remove and discard the skin from the cheek and finely chop the meat. Remove meat, skin and half of the fat from the trotter. Chop finely.
6. Place in a bowl together with the chopped cheek meat, a cup of the reduced cooking liquid and the flat-leaf parsley. Check the seasoning, mix well and set aside.
7. Heat the olive oil in a high-sided medium pot over high heat until it reaches 170°C. Dip the calamari in the oil, one at a time, for just 5 seconds to set the flesh. Drain on a plate covered in kitchen towel. Trim the calamari both ends to create a 4cm tube. With a small spoon, stuff the pork mixture into the tubes and place on a tray covered in baking paper.
8. To make the squid ink dressing, heat 30ml extra virgin olive oil in a medium sized pan over low-medium heat and cook the remaining onions for 10 minutes or until the onions are soft and translucent. Add the rest of the Fino and simmer, uncovered, for 8–10 minutes or until reduced by half. Add the squid ink and cook for a further 3 minutes. Remove the bay leaves and purée the mixture for 2 minutes or until smooth. Check seasoning.
9. Preheat the oven to 250ºC. Heat the tubes for eight minutes or until they are warm inside.
10. To serve, place the tubes on a warm serving plate, squeeze over a little lemon juice and dress the plate with a little squid ink dressing. Top with a scant amount of parsley cress, a drizzle of extra virgin olive oil and a sprinkle of pink salt.