Asian Pigs Cheeks
I love pigs cheeks. Before you squirm some of the tastiest meat is in the cheeks on nearly all creatures including fish!
I stumbled across this, and although I currently do not and may not be able to obtain all of the ingredients by the weekend, I am going to give it a go with what I do have.
Serves 4
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12 pig cheeks
4 spring onions, finely chopped
A handful of coriander, finely chopped
For the marinade:
2 tbsp mirin
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp runny honey
3 cloves garlic, crushed
2 tbsp Chinese five spice
½ tsp ground ginger
3 tbsp soy sauce
1 thumb of fresh ginger, grated
1 red chilli, finely chopped
Mix together all the marinade ingredients in a shallow ovenproof dish (preferably one with a lid) and add the pig cheeks, turning in the marinade to coat them. Cover with cling film, refrigerate and leave for as long as possible - overnight is good, but even a few hours is fine.
When ready to cook, pre-heat the oven to 160C (150C fan oven). Heat a non-stick frying pan, remove the cheeks from the marinade and sear them in batches until browned all over. Return them to the marinade, stir to coat, then put the dish in the oven for two hours, covered (if your dish doesn't have a lid, use foil). Keep checking it every half hour or so to make sure the marinade isn't starting to dry out - if it is, add a little water.
When the sauce is reduced and sticky and the cheeks are tender, place the meat with the sauce on a bed of rice or noodles alongside the salad. Sprinkle with the coriander and spring onions, and serve.
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