Mexican Pork Cheeks Recipe. Cut the onions into wedges, dice the carrots and halve the garlic. Return the pork with the collected juices back into the pot.
Try them slow cooked in verjuice. This is the recipe for chihuahuas style barbacoa (north of mexico barbacoa recipe) 2 guajillo chile 1 red hot chili (chile de arbol) ½ teaspoon of cumin; Pour it into the pork cheek mix.
Table of Contents
Remove From The Pan And Add The Vegetables And Remaining Oil.
Havoc farm pork cheeks are a wonderful substitute for pork belly. Prepare your grill for indirect heat indirect grilling and 230°f (110°c) smoking temperature. Braised pig cheeks with celeriac and kale mash (adapted from here) makes enough for two.
Try Them Slow Cooked In Verjuice.
Step 2 cover and cook on low until pork is tender and can be easily pulled apart with a fork, 8 to 10 hours. Pick few chunks of smoking wood. Place some plain flour on a plate and then dust all the pigs cheeks.
Cook All Over Until Golden Brown, Then Remove And Set Aside.
For the onions, cook them in a pan of boiling water for 8 minutes. Smoke 2hrs in 230°f (110°c) take aluminum pan and foil. Drizzle over some honey and season with salt and pepper and thyme.
Pour It Into The Pork Cheek Mix.
Place all cheeks onto grill grate. Add vegetable oil, take pork cheeks and shake off any excess flour, then place in the pan. Add pork cheeks and coat them in flour.
Add The Pork Cheeks To The Onions With The Garlic, Chicken Stock And Mushrooms.
Add the sherry and vinegar to the pan in which you fried pork cheeks and use a wooden spoon to scrape any bits that stuck to the bottom as you bring the liquid to the boil for a few minutes. (this is not to be confused with the more commonly known chinese red braise of soy sauce, wine, and sugar.) Return the pork with the collected juices back into the pot.