i’ve had a pack of pork cheeks in the freezer for ages and have been trying to decide how to cook them. a long slow braise has seemed the most obvious choice but actually it’s not the only option. meemalee’s post about roast pig cheeks is well worth knowing about - an overnight marinating session followed by c30 mins in the oven is all you need to do, and the result is wonderful.
the recipes on meemalee’s blog include both english flavours and a char siu version. it is the latter that i love and have now made a couple of times. above it’s accompanied with a pak choy and shitake mushroom stir fry plus fuschia dunlop’s breakfast noodles, which are made in a really intersting way, based on the you lin (oil sizzling) method, that is widely used in cantonese cooking.
the noodles are cooked, drained and placed in their serving bowl then scattered with spring onions (and ginger, if you like). oil is then heated until sizzling hot and then poured over the spring onion and noodles. a bit of soy sauce (often diluted with hot water) is then added and the dish served. it’s incredibly simple but does produce a very particular flavour, which is quite delicious. the method can also be used on things such as blanched green vegetables and steamed fish.