I love pig cheeks! They are one of the most under-rated cuts of a pig. (4 pig cheeks for £0.92- enough to feed two!) Most chefs like slow cooking them by braising (and charge over £15 for them!) but the meat always turns out to be too tough and dry for my liking. It is best to roast pig cheeks! Personally, I think they are even more tasty than the classic Chinese barbecued pork as they more succulent and juicy. Braising is just so wrong!

Roast pig cheeks
Here is my recipe of roast pig cheeks (to serve 2):

Preparation time: 5 minutes
Marinate time: overnight (recommended)
Cooking time: 15 minutes

Marinade (for 4 pieces of pig cheeks):
4 tbsp mirin
4 tbsp sake
4 tbsp dark soya sauce
3 tbsp golden syrup
1 tbsp rice vinegar
1 tbsp sugar
1 tbsp salt
1 tsp sesame oil
3 cloves of chopped garlic or 1 tbsp garlic salt

Pig cheeks to be roasted
Method:
1. Preheat the (fan heated) oven to 160 degree C.
2. Place the pig cheeks on the grill rack.
3. Place the rack on the top tray of the oven.
4. Check the pig cheeks after 10 minutes. It should have little burnt corners.
5. Turn the pig cheeks. Put them back into the oven.
6. Turn the oven up to 170 degree C. Check again after 5 minutes. If you can see an attractive glaze with little burnt bits around- well done! Your pig cheeks are ready! 

Roast pig cheeks
7. Cut the pig cheeks into 5mm thick slices (like top photo).
8. Reduce the left-over marinade over medium heat until thickened.
9. Pour it over the pig cheeks.

Bon appetite!
I recommend serving the pig cheeks with boiled rice and steamed vegetables.

Glazed roast pig cheeks

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