Hoisin-braised pig cheeks

Hoisin-braised pig cheeks

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

You will need to start this the night before, or at least 6 hours ahead, to allow time for the meat to marinate.

Ingredients

Quantity Ingredient
4-8 pig cheeks, depending on size
1-2 tablespoons vegetable oil
150ml orange juice
small bunch spring onions

For the marinade

Quantity Ingredient
100ml hoisin sauce
50ml dark soy sauce
1 tablespoon clear honey
1 tablespoon sesame oil
1 tablespoon chinese black rice vinegar
2 cm piece fresh root ginger
1 garlic clove
1 red chilli
2 teaspoons chinese five-spice powder
1 teaspoon ground szechuan pepper

Method

  1. Combine the liquid marinade ingredients in a bowl. Peel and grate the ginger, peel and crush the garlic, and halve, deseed and finely chop the chilli. Add these ingredients to the mixture and stir in the five-spice powder and Szechuan pepper.
  2. Trim the pig cheeks of fat and sinew, then add them to the marinade. Turn to coat and leave to marinate in the fridge for at least 6 hours and, ideally, overnight.
  3. Heat the oven to 150°C. Remove the pig cheeks from the marinade, scraping off and reserving any excess marinade.
  4. Place a flameproof casserole over a medium heat and add enough oil to lightly cover the bottom. Add the pig cheeks and brown them swiftly; the marinade will make them colour quickly, so take care that they don’t burn. To halt the browning, pour in the orange juice, then the reserved marinade. Add enough water to cover, put on a tight-fitting lid and cook in the oven for 2–2½ hours until really tender.
  5. Remove the casserole from the oven, carefully lift out the pig cheeks and simmer the sauce, uncovered, over a medium heat until it turns syrupy and sticky. Return the pig cheeks to the casserole to glaze them in the intensely flavoured sauce.
  6. Finely slice the spring onions, including most of the green part, and sprinkle over the pig cheeks to serve. Serve with basmati rice and steamed Chinese vegetables.
Tags:
Leiths School of food and wine
cookery course
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