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.
- Prep Time: 15m
- Cook Time: 8h
- Total Time: 8h 15m
- Serves: 1 person
- Category: Pork
- 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
- Set the water bath to 80˚C
- Remove the skin from the pigs’ cheeks, give them a rinse under a cold tap and pat dry.
- Rub the salt into the meat and place into a vacuum bag.
- Add the cloves, bay leaf, garlic, sugar, coriander seeds and pineapple into the bag.
- Vacuum the pouch and place into the water bath for 8 hours.
- 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.
- 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.
- 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.