Pig cakes for Pancake Day at Oxford restaurant chain

Pancake Day ‘Pigcakes’, concoctions made entirely of meat, are on offer from Oxford restaurant chain House of Jacob throughout 28 February, the business has claimed. 

The dishes have been created by the company’s executive head chef Chris Kennedy and consist of five different cuts of pork, including belly, cheek and shoulder.

The four restaurants that form the chain will be serving up a ‘classic American-style’ meat stack, plus a refined ‘brisket ballotine’. Both will be served with chunky ’slaw and veal jus as an alternative to the standard lemon and sugar.

The group, founded by Damion Farah and Johnny Pugsley, are locally applauded for rearing their own animals in the restaurant’s back garden and believe strongly in using every cut possible when creating their hearty dishes, so nothing to goes to waste.
 
“Pancake Day was originally about ‘pigging out’ before Lent, so we decided to update the boring batter mix and hero our organic pigs by creating an all-meat alternative,” said Kennedy. “We’re passionate about local, quality produce and wanted to offer our loyal customers something a bit different this year.

“For both dishes, I slow-cooked the pork belly for four hours until it could be moulded into the classic, pancake shape. I then fried it off with carrots, onions and candied apple, served with a dousing of veal jus and a side of cherry tomatoes and chunky ’slaw. It’s a carnivore’s dream with no Nutella in sight.”

The ‘Pigcakes’ will be priced at £8.50, with the option to add a fried egg for £1.

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