Recipe | Chinese braised pig cheeks

Hello, and welcome to the year of the rabbit. To celebrate Chinese new year here is a recipe for braised pig cheeks, because everybody knows that pigs are like rabbits in everything but name, flavour, and appearance. You can find pig cheeks in the supermarket that begins with a ‘W’, or ask your butcher nicely and they’ll scoop some out for you, or get in touch with this guy if you’re in London. Otherwise use this marinade on some other part of the pig. Its belly, for example.

Serves 6
1kg pig cheeks
2 tbsp Chinese five spice
1/2 tsp hot chilli powder
1 tbsp Szechuan peppercorns, pounded in a P&M
2 tbsp soy sauce
1 tbsp honey
1 tbsp groundnut oil
1 tbsp rice vinegar
2 red chillies, finely sliced
A thumb of ginger, peeled and cut into thin strips (julienne, dontcha know)

– Mix together the spices, soy sauce, honey, oil and vinegar, and toss through the cheeks along with the ginger, chillies, and a good pinch of salt. Leave for as long as you can.

– Preheat the oven to 170C. Shake excess marinade from the meat and brown in a large saucepan or saute pan. Tip in the marinade, simmer for a couple of minutes, and bung in the oven for an hour and a half. Remove and simmer to reduce for half an hour.

– Serve with steamed rice and something green.


Filed under Recipes

7 responses to “Recipe | Chinese braised pig cheeks

  1. god that looks good! i’ve asked many times at my local Worrisons, Wesco’s, Wasda and Wainsbury’s but they never have any wabbit… oh god I need a holiday x

  2. Great article. Great recipe. I see Super Saturday, pork ribs and pigs trotters written all over that marinade!


  3. Hell yeah! I love pig’s cheeks, they are so good and so easy to stick in a pot and forget about. I had a bash with paprika on a goulash tip –

  4. Kung hei fat choi and all that.

    No spring onion? NO GARLIC? Surely not 😉

    • Couldn’t have put it better myself.

      This was very much made with what I had to hand. Cheeks from freezer etc. It could have done with spring onion, yeah, but I can live without garlic.

      Glad you keep me on the straight and narrow, Ms. Lizzie. 🙂

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