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!
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
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!
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.
Winkypedia 
Thanks for sharing this recipe and your thoughts on this cut of meat. I love it when I learn something new and get different perspectives on cooking.
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Thanks! I will check it out.
They are delicious.!
THanks
Thanks!
They look absolutely succulent! My mouth watered when I saw them! Wow! and Great pics too! Fabulous!
Thank you! I am glad you like them.
OOOH; you’ve hit the spot. Pigs’ cheeks are my favourite just now. I adore them and saved your recipe since this looks just gorgeous. Bon weekend. J
Fantastic! I hope you’ll like this recipe too. It is quick and easy!
Where can I get decent cuts? I assume from my local butchers but how can I tell if they are good quality or not?
Good post btw!
Thank you! It is easier for pork as you can tell from the colour. Dull red is no good. Go for fresh pink/ red!
Gonna try these this week. Thanks, would never have thought of roasting them.
Highly recommended! I’ve some sitting in the marinade in my fridge right now! 🙂 Get cheeks from piglets not large pigs though. Enjoy! Let me know how it goes!
I love pork cheeks. Only ever slow cooked them before, they’re great for a ragu. Might have to give this recipe a go.
I have taken your receipe and prepared the dish for my husband. He absolutely loved it!! Nothing but plenty of compliments. The meat was cheap but can make a statement dish if we are hosting a dinner. Thank you.
Fantastic! I am glad you enjoyed it! Pig cheeks are great ”forgotten cut”!
I bought these last week at a Russian delicatessen in Melbourne, Victoria, Australia. They were lovely – very yummy indeed. I am going to order the cheeks from my Butcher here in sunny Queensland (where it’s beautiful one day & perfect the next ….. you should all come). Please tell us – (1) Can we substitute the SAKE ? and (2) What is Mirin ….. or is there a substitute for that ?
Sake and Mirin usually go together as a pair in Japanese cooking. They are both made from rice and the latter is a sweet one. I tried using white wine before but it was not sweet enough. Also tried Sherry but it felt too rich, not light enough.