Chinese-style Braised Pork Cheeks

Ingredients

In this Chinese-style adaptation of carrillada, we incorporate Chinese five-spice powder, soy sauce, and ginger to infuse the pork cheeks with the distinct flavors of Overseas Chinese cuisine. The dish is served with steamed rice instead of the traditional Spanish accompaniments, adding a touch of authenticity to the fusion. We alse have the original recipe for Carrillada, so you can check it out.

• 1 kg (2.2 lbs) pork cheeks 1 kg (2.2 lbs) pork cheeks
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 2 tablespoons Shaoxing wine 2 tablespoons Shaoxing wine
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 green onions, chopped (for garnish) 4 green onions, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 45g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, oyster sauce, Shaoxing wine, dark soy sauce, honey, ginger, garlic, and Chinese five-spice powder.
2. 2.
   Place the pork cheeks in a large resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Heat vegetable oil in a large pot over medium-high heat. Remove the pork cheeks from the marinade, reserving the marinade for later use.
4. 4.
   Sear the pork cheeks on all sides until browned. Remove from the pot and set aside.
5. 5.
   Pour the reserved marinade into the pot and bring to a simmer. Add the chicken broth and return the pork cheeks to the pot.
6. 6.
   Reduce the heat to low, cover, and simmer for 2-3 hours, or until the pork cheeks are tender and easily pull apart with a fork.
7. 7.
   Remove the pork cheeks from the pot and let them rest for a few minutes. Meanwhile, increase the heat to medium-high and simmer the sauce until it thickens slightly.
8. 8.
   Slice the pork cheeks into thick pieces and serve with steamed rice. Garnish with chopped green onions.

Treat your ingredients with care...

• Pork cheeks — Make sure to marinate the pork cheeks for at least 2 hours, or overnight, to allow the flavors to penetrate the meat and enhance its tenderness.

Tips & Tricks

• For an extra layer of flavor, you can add star anise or cinnamon sticks to the braising liquid.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the simmering sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Chinese-style Braised Pork Cheeks with steamed rice to soak up the delicious sauce. Add a side of stir-fried vegetables or a simple cucumber salad for a refreshing contrast.

Presentation advice

Arrange the sliced pork cheeks on a platter, drizzle the thickened sauce over them, and sprinkle with chopped green onions for a vibrant and appetizing presentation.