I have to say this is the best meal I ever made not following any recipe at all! Mostly I’ll be modest and say “I” like it. In this case I would dare to say: “Try it! You will like it.” I came up with this idea while brainstorming for a BBQ contest I participated. The instruction said contestants should make a wrap made on BBQ. Since Pork Cheeks are my favorite piece of meat I had to use them in this wrap. Here’s how you could make them:
Recipe (2 persons):
- 60 gr. salt
- 20 gr. brown sugar
- 1 star anise
- 1 bay leaf
- ½ tsp. black peppercorns
- 2 juniper
- ½ tsp. smoked chili powder
Afterwoards rinse the pork cheeks and let them dry for about 2 hours. This is how beautiful they will look:
Prepare your Bbq for indirect cooking at 110 °C (230 °F). Add some hickory wood, acorns and mint thee at the fire. Smoke the pork cheeks for an hour. Meanwhile you have some time to make a fennel salad (easy):
Cut the fennel in small pieces. Add some olive oil, apple vinegar, honey and mustard to the fennel. Put in the fridge till the pork cheeks are done. First I thought to warm this salad but the apple vinegar takes care of the “cooking” process.
Pack the pork cheeks in a aplle juice/whiskey broth and let them stew for the next hour.
Remove the pork cheeks from it’s package (keep the broth) and let them cook further on the BBQ for another hour. Meanwhile add some thyme, honey and apple vinegar to the broth and boil until you get a nice and tasty glaze.
Glaze the pork cheeks every ten minutes in the last half hour. This is how beautiful they will look after glazing:
Grill the wraps and add some Fennel salad. Garnish with baked pine nuts, raisins and freshly sliced apple. Tear the pork cheeks in pieces and put them on top.
Please like or share if you appreciate this recipe! Feel free to comment if you want to share your version or have some advice!