Photograph of the finished Grilled Pork Cheek with Apple

Vietnam · Má heo nướng táo

Grilled Pork Cheek with Apple

3 hr Hands-on time + 4 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pig's cheeks Pig's cheeks 1.4 kg
  • Photograph of Apple Apple 8
  • Photograph of Onion Onion 2
  • Photograph of Cider Cider 600 ml
  • Photograph of Honey Honey 100 ml
  • Photograph of Dried thyme leaves Dried thyme leaves 24 g
  • Photograph of Coarse salt Coarse salt 60 g
  • Photograph of Black pepper Black pepper 20 g
  • Photograph of Unsalted butter Unsalted butter 140 g
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Rub coarse salt and pepper onto the pig's cheeks, then refrigerate uncovered for 4 hours.
  2. 2 Pan-fry the pork cheeks for 4 minutes on each side until the outer crust is dark brown.
  3. 3 Arrange the pork cheeks on a tray with onions, garlic, and thyme, then pour in apple cider.
  4. 4 Cover with foil and bake at 150 degrees for 100 minutes until the connective tissue in the cheek melts into a gelatinous substance.
  5. 5 Pork cheeks have a lot of tendons, so they must be slow-roasted for a full 100 minutes; roasting them too quickly will make them tough like rubber.
  6. 6 Remove the foil, arrange the buttered and honey-coated apple slices, then bake at 200 degrees for 15 minutes.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 4: high pressure cooking for 35 minutes, then release the pressure naturally, and then bake at 200 degrees for 15 minutes as in step 6.

Start cooking