Pig cheeks with black bean sauce 


About 2 cheeks/person.
Spring onions,
Clove of garlic,
Root ginger.
Black bean sauce*
Green peppers.

* There are two forms of black bean sauce on sale. That from supermarkets tends to have other ingredients than black beans and more can be used. That from Chinese markets is much more concentrated and so should be use more sparingly.


Brush some black bean sauce onto the cheeks, package them and Sous Vide at 80C for 20 hours. The packs can be frozen at this stage until you need them.


Thaw the cheeks, rinse out the bag with hot water and retain the juices.

Pan fry some chopped spring onion, a clove of garlic, sliced ginger and green peppers and set them aside.

Pan-fry the cheeks and place them in a serving dish in a warm oven.

Add the juices to the pan on a low heat together with more black bean sauce if required. Return the onions and peppers to the pan, heat and thicken with corn flour in water if required.

Pour the sauce over the cheeks.


Serve with boiled rice or rice noodles and stir-fry vegetables.