Sous vide glazed pork cheeks with Japanese flavours

🧂 Ingredients

• 12 pcs pork cheeks

  approx. 1kg
• 1 tbsp Chinese five spice
• 5 tbsp honey
• 5 tbsp mirin
• 150 ml soy sauce
• 4 tbsp rice vinegar
• 1 tbsp sesame oil
• 3-4 cm chopped fresh ginger
• 2 pcs chopped garlic cloves
• 1 tsp Chinese five spice

Instructions

• 1 Trim the pork cheeks by removing the outer fat and nerves.
• 2 Season with the Chinese 5 spice, salt and pepper.
• 3 Place the pork cheeks in the sous-vide bag and cook in the water bath at 64° C
  for 12 hours. (overnight).
• 4 After 12 hours, refrigerate the pork cheeks.
• 5 To prepare the sauce, combine all ingredients in a pan and reduce until
  thickened. The texture must be syrupy and shiny. Season to taste and sieve the
  sauce.
• 6 Open the plastic bag and transfer the pork cheeks onto a baking tray.
• 7 Reheat for 10 minutes in the oven to 160°C. This process will melt the natural
  gelatin around the cheeks.
• 8 Add the pork cheeks to the sauce and gently caramelize over a medium to low heat
  until the sticky sauce makes the cheeks look shiny.

Nutrition Info