Savoury cheese and pork cheek pudding

Today is the Last Tuesday, the last day of Carnival, and our island also has its own gastronomy, such as going out into the countryside to grill sobrasada and blood sausages (botifarrons), but also to eat cottage cheese and sweet potato puddings, as well as Menorcan pastries such as "crespellets"

The most typical greixera of this day is pig's trotters, but for those of you who are not too fond of "minister's trotters or pigs' trotters" here we offer you an alternative, it is the savoury cheese and pork cheek pudding, which is just as tasty or even more so and is certainly a good alternative for this day of celebration.

SAVORY CHEESE AND PORK CHEEKS PUDDING

Ingredients: Half a kilo of soft cheese with salt, half a kilo of pork cheeks, 7 eggs, 5 finely chopped garlic cloves, half a litre of milk, salt to taste and a stock cube.

Preparation: Boil the pork cheeks with the stock cube and a little salt. When they are tender, remove them from the pot and let them cool. Then put them through the meat grinder together with the cheese.

Put it in a deep bowl and mix everything with the beaten eggs, chopped garlic and milk. When everything is well mixed, put it in a tall rectangular dish well greased with butter or lard.

When we have put the dough in the baking dish, put small portions of suet and grated cheese on top.

Bake until when we prick it with a toothpick it comes out very dry.

Recipe by Margarita Juanico Marques