Wednesday, 17 September 2014

Thai-Style Braised Pig's Cheeks

I made a quick decision to make something with pig's cheeks after finding them again in Waitrose after they went missing for a little while! I ended up with a bit of a burnt caramel taste, I think that was my fault rather than the recipe though, I advise checking on the meat to check it doesn't dry out whilst it's in the oven. So good idea but difficult to make for only one.

Thai-Style Braised Pig's Cheeks (from Serious Eats)
(Serves 6)

900g pig's cheeks
9 tbsp dark soy sauce
3 tbsp fish sauce
4 1/2 tbsp rice wine
30g palm sugar
1 stick cinnamon
3 - 6 chillis
Adjust oven rack to middle position and preheat oven to 300°F. Place the pig's cheeks in a casserole, they should cover the bottom of the pan. Add enough water so that cheeks are halfway submerged. Add the soy sauce, fish sauce, rice wine, sugar, cinnamon, and chillis to the pot. Bring to a boil, then reduce to simmer. Cover  with a tight-fitting lid or aluminum foil. Transfer to the oven and cook for about 2 hours until very tender.

De-fat the mixture, either by skimming off the liquid fat or refrigerating the meat and letting the fat solidify on the top. Remove meat from liquid and gently break into bite-sized chunks (meat will be very tender). Heat sauce in a medium saucepan and cook until reduced and syrupy. Return the meat to sauce and heat through. Serve with rice.

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