Dinner

Seared Pork Cheeks with Black Garlic, Crispy Rice Cakes & Charred Scallion Oil

Name: Seared Pork Cheeks with Black Garlic, Crispy Rice Cakes & Charred Scallion Oil
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 2 servings
Ingredients: 2 pork cheeks (8 oz each), trimmed of excess fat; 2 cups dashi stock; 3 tbsp mirin; 2 tbsp soy sauce; 4 cloves black garlic, halved; 2-inch knob fresh ginger, sliced; 1 star anise; 2 tbsp sea salt (for brining); 4 cups water (for brine); 2 tbsp neutral oil (for searing); 1 cup cooked sushi rice, formed into 2 crispy rice cakes (see chef tip); 2 tbsp neutral oil (for frying cakes); 3 scallions, white and light green parts only; 2 tbsp neutral oil; fleur de sel & white pepper to finish; 1 tbsp crispy fried shallots (optional garnish)

Pork cheeks (a low-and-slow cut transformed) brined for depth, then braised until falling-apart tender in a light dashi-based broth with mirin and black garlic. Finally, they are seared skin-side down in a hot pan to build a caramelized crust. Served atop crispy-fried rice cakes (homemade or good-quality store-bought) and finished with a bright, charred scallion oil—elegant, textured, and unmistakably Japanese-influenced comfort.

741cal 42gprotein 36gcarbs 47gfat 20min prep 90min cook 2serves

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