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ScoopG, question about Pork Cheeks - any oriental recipes?

k
kookiegoddess Sep 28, 2009 12:20 PM

I made Gordon Ramsay's pork cheeks in Honey and Cloves and really enjoyed it. THe cheeks were extremely cheap and I'd like to use them again. My instinct tells me there must be some amazing chinese recipes for them, as they really know how to use all parts of a pig, but I haven't found any. Fuschia D doesn't mention them in Revolutionary ....Cooking
and I don't remember any references in my other oriental bks. Any tips? I was thinking that the red braised pork would work well, but just wonder if there are any more exciting choices.

  1. buttertart Sep 30, 2009 10:51 AM

    You could certainly use them as the meat in Dunlop's Mao-style red-cooked pork - and eat them on Oct 1, the 60th anniversary of the founding of the People's Republic of China!

    2 Replies
    1. re: buttertart
      k
      kookiegoddess Oct 6, 2009 10:31 AM

      Thanks Buttertart, look forward to stocking my freezer with some of that. I missed the anniversary :(

      1. re: kookiegoddess
        buttertart Oct 6, 2009 10:36 AM

        If your taste runs to military parades and fireworks, you can catch up on plenty of the coverage on YouTube to get yourself in the mood. ( It is supposed to have been Mao's favorite dish.)

    2. j
      jem Sep 29, 2009 09:19 PM

      i've braised them into melting deliciousness in coconut water, brown sugar, garlic and fish sauce. also braised them in soy sauce, brown sugar, star anise, cinnamon, clove and garlic.

      3 Replies
      1. re: jem
        k
        kookiegoddess Oct 6, 2009 10:31 AM

        ooh jem sorry I've been slow to respond, I thought my question had been ignored.

        Coconut water sounds very interesting, which cuisine does braising in this liquid come from? I think I've heard of it used in Vietnamese cooking but can't remember what the recipe is. Do you caramelise kho style then add the water as cooking liquid? Any tips gratefully received. Thanks!

        1. re: kookiegoddess
          j
          jem Oct 7, 2009 09:16 PM

          yes, it's a vietnamese recipe...i usually just sear with garlic in oil then add coconut water to cover and add fish sauce and sugar to your taste...it should end up a little caramelly but the sauce is stil on the thin side.
          you can also add a couple of peeled hard cooked eggs at the end for 10 minutes to pick up the flavoring of the sauce.
          i also use this recipe on pork belly or pigs feet.

          1. re: jem
            k
            kookiegoddess Oct 8, 2009 12:08 PM

            Great thanks for this. Will report back when I've tried this out!

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