Forget everything you think you know about pork. This recipe for Grilled Pork Cheek with Salt and Chili elevates this often-overlooked cut of meat to new heights of flavor and tenderness. The rich, collagen-laden cheek melts in your mouth, yielding a succulent texture that’s both satisfying and surprisingly delicate. The simple seasoning of salt and chili allows the natural porky goodness to shine, creating a dish that’s both impressive and effortlessly elegant – perfect for a weeknight dinner or a special occasion. The intense flavor is balanced beautifully by the smoky char from the grill, resulting in a truly unforgettable culinary experience.
This recipe is surprisingly easy to execute, even for beginner grill masters. We'll walk you through each step, from preparing the pork cheek to achieving perfectly charred yet juicy results. Ready to transform your perception of pork? Let's get started with our simple, step-by-step guide to grilling the most flavorful pork cheek you've ever tasted.
Tools Needed
- Pot
- Blender
- Grill
Ingredients
- Pig cheek: 1.5 kg
- Shallots: 5
- Chili peppers: 3
- Garlic cloves: 5
- Lemongrass stalks: 4
- Peeled and smashed tubers: 50 grams
- Ram and cucumber
- Seasoning powder: 1/2 teaspoon
- Flour: 1/2 teaspoon
- Sugar: 1.5 spoons
- Fish sauce: 2 spoons
- Annatto oil: 4 spoons
- Chili sauce: 2 spoons
- Dried chili powder: 2.5 spoons
Step-by-Step Instructions
Step 1. Prepare and Parboil the Pork Cheeks
- Prepare a pot of boiling water. Add pig's cheeks, lemongrass, and crushed pork to boil for 15 minutes.
- Flip the pig's cheeks and boil for another 15 minutes (total 30 minutes). Turn off the stove and remove the pig's cheeks.
Step 2. Make the Chili-Salt Marinade
- Chop shallots, garlic, and chili into small pieces. Blend them until smooth.
- Add seasoning powder, flour, sugar, fish sauce, annatto oil, and chili sauce to the blended mixture. Puree this mixture.
Step 3. Marinate the Pork Cheeks
- Let the pig's cheeks cool. Cut the meat gently to allow for better marinade absorption.
- Apply the pureed sauce evenly onto the pig's cheeks.
- Marinate the pig's cheeks for an hour.
Step 4. Grill the Pork Cheeks
- Grill the marinated pig's cheeks, turning occasionally, until golden brown and crispy.
Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe
Tips
- Boil the pig's cheeks until fully cooked to ensure tenderness when grilling.
- Annatto oil helps add color and prevents dryness.
- Pureeing the sauce prevents burning during grilling.
Nutrition
- Calories: approximately 2500-3000
- Fat: 180-220g
- Carbs: 50-70g
- Protein: 150-180g
FAQs
1. Can I use a different cut of pork instead of pork cheek?
While pork cheek offers the best texture and flavor for this recipe due to its high collagen content, you could potentially substitute with a fatty cut like pork shoulder or belly. However, the cooking time and tenderness may vary.
2. How do I know when the pork cheek is cooked through?
The pork cheek is cooked through when it's incredibly tender and easily shreds with a fork. An internal temperature of 190-200°F (88-93°C) is a good indicator.
This simple yet impactful recipe showcases the incredible versatility of pork cheek, proving that sometimes the best flavors come from the simplest preparations. The smoky char and succulent texture will leave you craving more, making this dish a guaranteed crowd-pleaser. Enjoy your perfectly grilled, salt and chili-seasoned pork cheek!