Korean Grilled Pork Cheek
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Cheek meat comes from a muscle that works constantly.
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Its grain is fine and dense and the collagen gives a springy chew. Fat and lean alternate across each slice, with richness shifting from bite to bite.
Ingredients
Instructions
- 1
Blot 700g pork jowl with paper towels to remove blood, then identify the grain direction of the fat and lean layers and slice across to 0.5 to 1cm thickness for bite-size eating.
- 2
Mix 2 tbsp soy sauce, 1 tbsp cooking wine, 1 tbsp minced garlic, half a teaspoon of minced ginger, half a teaspoon of pepper, and 1 tbsp sesame oil into a uniform marinade.
- 3
Add the marinade and half an onion cut into julienne strips to the jowl, toss by hand until evenly coated, and marinate for 15 minutes.
- 4
Heat a grill or pan to high for 2 minutes until a thin wisp of smoke rises, then place the jowl and sear the surface quickly for 30 seconds to 1 minute per side.
- 5
Reduce to medium heat and continue turning frequently for 6 to 8 more minutes until the collagen melts and gives the meat a chewy, elastic bite. The jowl is done when the cross-section shows no pink.
- 6
Scatter sliced green onion from 1 stalk evenly over the meat, raise to high heat, and cook 1 more minute so the onion aroma infuses the jowl, then serve immediately.
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