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Search Results for “big green egg” – Eat Like a Girl

BBQ Teriyaki Pork Cheeks

This recipe is the first in a series of 4 that I developed in partnership with the Big Green Egg who sponsored this post. (Read more about sponsored content on Eat Like a Girl)

This is the first in a series of recipe posts that I developed for the Big Green Egg. The iconic ceramic BBQ is a terrific piece of kit that I have really enjoyed working with at home. It The Big Green Egg has a domed lid which makes it an all weather BBQ but also allows very precise temperature control (combined with air valves at the top and at the bottom). The enamel coating ensures that it doesn’t rust and it is ready to use within 15 minutes of sparking up. I thought that I would go through a lot of charcoal but it is surprisingly efficient for such a big beast. 

There is such satisfaction in cooking over fire. The smells and flavours of smoke permeate the food and the results vary hugely depending whether you cook over a flame or smouldering coals. I like to use flame for steaks and then stick something on low and slow to cook gently. Something like wings, ribs or these pig cheeks. 

A hugely underrated and terrific value cut of meat, pig cheeks are a dream to cook on the BBQ. They have a deep porky flavour and firm texture, and they are often cooked so that they yield and fall apart, functioning as a glamorous pulled pork. I don’t know why people don’t stop them before this, I love them cooked until before this point, still firm but rich and moist, and glorious coated in a dark glaze as I have here. 

Pig cheeks BBQ very well when marinaded overnight in a soy based teriyaki marinade which functions not just in terms of flavour, but also as a brine. After an hour of gentle cooking the cheeks are tender and moist, and full of flavour. A gorgeous bite. Glazed with a reduction of the marinade cooked on the hob once the cheeks hit the fire. Like this with a slaw, or in a Japanese style taco with sweet Japanese mayonnaise, some sriracha, some sesame seeds and fresh coriander. 

Enjoy! And do share what you think of them, and any ideas that you have for BBQ season. 

BBQ Teriyaki PIg Cheeks
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Prep Time: 10 minutes

Cook Time: 1 hour

serves 2

BBQ Teriyaki PIg Cheeks


  • 500g pig cheeks, trimmed (they are sold like this normally, if not ask your butcher to do it)
  • 120ml soy sauce
  • 120ml sake or dry sherry
  • 60ml rice vinegar (or another light vinegar)
  • 4 tbsp honey
  • 2 tbsp gojuchang (Korean chilli paste) or some coarsely chopped fresh chilli - optional, I like a little heat


  • Combine everything except the pig cheeks in a zip loc bag or the container in which you will marinade the pig cheeks.
  • Add the pig cheeks and mix well. Leave to marinade in the fridge overnight, or for as long as possible, at least 2 hours.
  • Fire up your BBQ / Big Green Egg. Once the charcoal starts to smoulder, bring the temperature to a stable 150 deg C (the BGE has a temperature gauge which makes this easy).
  • Remove the cheeks from the marinade and put on the grill. Turn occasionally. After an hour they will be done.
  • While the cheeks are cooking, reduce the leftover marinade by half on the hob to use as a sauce / glaze.
  • Eat as they are - so good! - with the reduced marinade. These work really well as a Japanese taco as specified in the post above.
  • Enjoy!
  • Notes

    Prep time is only 10 minutes, but try and budget for an overnight marinade also. You will get much better results.



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    That does seem like a long list for a lockdown recipe, but this is fast and it is flavour packed. I have found that I haven’t really had to change much in terms of how I cook. I always cook from my store cupboard anyway, and nothing here is complex. There are 13 years of recipes to explore here too, don’t forget that! 

    Gojuchang is one of my favourite ingredients and it comes into its own in lockdown. It adds fierce depth and heat in an instant to anything, lending the time used in its long fermentation to anything we cook it with now. And it goes with everything. There is nothing gojuchang doesn’t like. Or at least, I have yet to find it. Continue reading

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    Independent Food Producers and Shops Delivering Food During Covid19 in the UK

    LAST UPDATED: May 14th, 2020

    Getting groceries delivered has become a little difficult with supermarkets doing their best but stretched to their limits. This is the perfect time to support smaller producers who have lots available to send to you. 

    Many of these are farms that sell direct to the consumer or online shops. Some supplied the restaurant trade but with social distancing and most of us staying at home (and please please do social distance and stay at home if you can at all), they are now selling direct to the consumer. 

    If you are an independent producer or retailer who should be on this list (in the UK and Ireland) please do let me know! Please email me a short snappy description on hello@eatlikeagirl.com – who you are / what you sell / how to buy – no marketing, just bare bones please. Please ask around your local community for producers that you can buy direct from too. Many don’t have a route to market and are really worried. We can all help each other.

    Note –  I have not tried everything on this list and these are not endorsements. Where I am familiar with the product or company and would personally recommend, I will say. 

    For cooking inspiration don’t forget there are hundreds of easy and very tasty recipes for home cooks on Eat Like a Girl. I have collated a few lists for you to get started with.

    9 Recipes for Homemade Bread, Flatbreads and Pizza

    Easy Recipes for Handmade Pasta and Dried Pasta

    39 Recipes for Lockdown Solo Cooking

    Don’t forget that you can sign up for email notifications of new recipes in the top right of the page. 

    Back to the producers and retailers! Each of these links will take you to the associated section:


    VEGETABLES — see farms and online retailers list also








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    Adelaide – Capital of South Australia

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