Sweet and sour sous vide pig cheeks

Try something different this weekend and have an oriental dish with a difference. Using pig cheeks is the perfect choice when cooking sous vide as it becomes deliciously moist and tender. Serve with some rice noodles and broccoli for a new twist on a traditional Chinese recipe.

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  • Prep Time: 15m
  • Cook Time: 8h
  • Total Time: 8h 15m
  • Serves: 1 person
  • Category:


  • 450 grams Pigs Cheeks (around 8)
  • 1 teaspoon Coriander Seeds
  • 10 grams Honey
  • 20 grams Light Soy Sauce
  • 40 grams Demerara Sugar
  • 1 Clove of Garlic, peeled and crushed
  • 50 grams Freshly Squeezed Orange Juice
  • 5 grams Sea Salt
  • 1 Bay Leaf
  • 4 Cloves
  • 200 grams Fresh Pineapple


  1. Set the water bath to 80˚C
  2. Remove the skin from the pigs’ cheeks, give them a rinse under a cold tap and pat dry.
  3. Rub the salt into the meat and place into a vacuum bag.
  4. Add the cloves, bay leaf, garlic, sugar, coriander seeds and pineapple into the bag.
  5. Vacuum the pouch and place into the water bath for 8 hours.
  6. Keep checking the water bath to make sure the pouch is immersed under the water, using the Clifton at Home immersion grid will help this.
  7. Once cooked, if serving immediately, heat a pan to a medium heat and add the orange juice, light soy sauce, vinegar and honey. Mix the ingredients together and bring to the boil.
  8. Add the pork and brown the fat until it is golden and crisp, but be careful not to continue the cooking process. The sauce will form a sticky and shiny glaze which will coat the pork in the pan.