Pork cheeks or jowls are fatty and delicious. You’ve probably heard of guanciale, a smoked Italian meat similar to bacon, which is made from this cut. In Thailand pork cheeks are popular marinated and grilled over hot charcoal.
In a food processor combine 6 cloves of garlic, 5–6 stalks (without leaves) of coriander (cilantro), 2 tablespoons of chopped lemongrass (white part only), 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 1 teaspoon of black peppercorns, 2 tablespoons of palm sugar and a pinch of sea salt. Process to a smooth sauce. Pour the marinade over the pork cheeks and mix well to combine. Cover and refrigerate overnight. Before cooking, bring the pork cheeks back up to room temperature. If you don’t have a charcoal grill, use a gas barbecue or a hot grill (broiler). If you do have charcoal, make sure to turn the cheeks often so the sugar doesn’t burn too much. They should only need about 5 minutes a side and should be a little caramelised when cooked. Rest them for a few minutes before slicing thinly. I served mine with lettuce for wrapping, shredded carrots, fresh herbs and a dipping sauce. For the sauce combine 1 red shallot, 1 garlic clove, 1 Thai red chilli, 5–6 sprigs of fresh coriander (cilantro), 2 tablespoons of fish sauce, 1½ tablespoons of palm sugar, 1½ tablespoons of lime juice and 3 tablespoons of water in a blender. Blend until smooth and let it sit for 10-15 minutes before using.
*recipe from Natasha at SpicePaw
michelle picker cooks 