Preparation

The day before, season the cheeks with all the ingredients, wrap tightly and cover with a lid or film. Keep in the fridge to marinate overnight.
Close to serving time, place aluminum foil on the tray, place a grid, and distribute the cheeks on it. Place in a preheated oven at 160º C, using the grill function. Place the tray in the highest oven slot. After 10 minutes, turn the cheeks, raise the oven temperature to 180º C and grill the cheeks for another 3 to 5 minutes, until they are with a few burnt ends.
Remove the cheeks from the oven and let the meat rest for 5 minutes.
Meanwhile, bring the marinade sauce to a boil, to reduce a little. You can do this step while the cheeks are grilling in the oven.
Slice the cheeks (about half a centimeter) and drizzle with the sauce.
Serve with white rice and sautéed vegetables.

Ingredients

  • 1 kg of pork cheeks
  • 6 tablespoons of soy sauce
  • 2 tablespoons of rice vinegar
  • 2 tablespoons dark brown sugar
  • 6 tablespoons of sweet rice wine
  • 6 tablespoons of sake
  • 1 tablespoon of sesame oil
  • 4 chopped garlic cloves
  • 1 teaspoon chopped ginger
  • 1 tablespoon of coarse salt