Trim the pork cheeks by removing the outer fat and nerves.
Season with the Chinese 5 spice, salt and pepper.
Place the pork cheeks in the sous-vide bag and cook in the water bath at 64° C for 12 hours. (overnight).
After 12 hours, refrigerate the pork cheeks.
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.
Glaze the cheeks
Open the plastic bag and transfer the pork cheeks onto a baking tray.
Reheat for 10 minutes in the oven to 160°C. This process will melt the natural gelatin around the cheeks.
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.
Notes
Rice vinegar is less acidic and has a very delicate sweet flavour.
You can substitute it with apple cider vinegar.
If you can’t find mirin, a sweet Japanese rice wine, you can substitute it with pale dry sherry wine.