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glazed pork cheeks

Sous vide glazed pork cheeks with Japanese flavours

The sous vide technique requires advance planning and patience due to the overnight cooking.
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Prep Time 45 minutes
Cook Time 15 minutes
Sous vide cooking 12 hours
Total Time 13 hours
Course Meat & Poultry
Cuisine Japanese
Servings 4 people
Calories 182 kcal

EQUIPMENT (click pictures for details)

Ingredients
 
 

For the sauce

Instructions
 

  • 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).
    sous vide cooking
  • 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.
    glazed pork cheeks

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.

Nutrition for 1 portion

Calories: 182kcalCarbohydrates: 34gProtein: 5gFat: 4gCholesterol: 2mgSodium: 2261mgFiber: 1gSugar: 27gVitamin C: 1mgCalcium: 25mgIron: 2mg
Keyword Asian food, pork cheeks, sousvide
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