Sticky Asian Pork Cheek

”Rich, sticky, unctuous, thrifty. Sous vide pork cheeks are a thing of absolute delight” “The nugget of pork that is the cheek is a delight to eat. Soft, yielding and melting into the sticky, shiny Asian style sauce it arrived in, it had me moaning in a most unladylike fashion at the table”

Author

Cathrine Lauritsen

Prep Time: 00:15

Recipe Time: 08:00

Temperature : 179.6F / 82C

Ingredients

6 trimmed pig cheeks
3 tbsp my Chinese seasoning blend, or a Chinese 5 spice powder
3 tbsp runny honey
3 tbsp mirin
5 tbsp light soy
2 tbsp rice vinegar
1 tbsp toasted sesame oil
1 thumb sized piece ginger, finely minced/grated
1 clove peeled garlic, finely minced/grated
To Serve
Pak choi in oyster sauce infused with ginger and garlic
Egg fried jasmine rice
Finely chopped red chilli and spring onion

Directions

Set your Anova Sous Vide Precision Cooker to 179.6ºF / 82.0ºC.
The above temperature gives an amazing tender and juicy meat, but if you find yourself having more time on your hands then set your Anova Sous Vide Precision Cooker to 62.0 C for 48 Hours
Trim Each Pork Cheek
Lightly dust each cheek in my Chinese blend and vac seal in pouches on a hard vacuum.
Place into your Anovo Sous Vide Precision Cooker

Glazing In Sauce Pan

If you aren’t ready to eat just yet, chill your Pork Cheeks by lowering them into an Ice Bath If ready to eat then continue to glazing in a Sauce Pan
When you’re ready to eat, preheat your oven to 160°C.
Remove the cheeks from the pouches and place into a baking sheet and bake for 10 minutes — draining off the liquid as the gelatinous liquor that collects around the cheeks melts in the oven.
Into a saucepan place all the glaze ingredients and cook on a medium heat for around 10 minutes.
Remove the cheeks from the oven and pop into the glaze for 3 to 5 minutes, gently turning them over in the glaze so they’re covered and heated through.
Serve with egg fried jasmine rice and your favourite Chinese greens, I used pak choi here but broccoli works really well too.