Warning: Use of undefined constant wp_1052419_ - assumed 'wp_1052419_' (this will throw an Error in a future version of PHP) in /home/customer/www/eatlikeagirl.com/public_html/wp-config.php on line 68
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
Rate this recipe
11ratings

Prep Time: 10 minutes

Cook Time: 1 hour

serves 2

BBQ Teriyaki PIg Cheeks

Ingredients

  • 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

Instructions

  • 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.

    https://eatlikeagirl.com/bbq-teriyaki-pig-cheeks-pork-recipe/

     

    Gojuchang Mussels with Cider, Cream and Wild Garlic

    Jump straight to the Gojuchang Mussels with Cider, Cream and Wild Garlic Recipe

    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

    The Best No Fuss Blender Piri Piri Sauce Recipe

    Jump straight to the Piri Piri Sauce Recipe

    Well, that is a LOADED title. But really this is easy, fast and no fuss and it is fabulous. You need to make it. End of.

    Piri Piri is a superb sauce. It is easy to make and all you do with it is marinade the protein of your choice before cooking it. Over fire if you like, but also in the oven or fry it in the pan. Continue reading

    Carrot, White Bean and Cabbage Gojuchang Soup

    Jump directly to the Carrot, White Bean and Cabbage Gojuchang Soup recipe.

    Times like this bring into sharp relief many things. In terms of the kitchen, it has shown my chaotic pantry (cupboards!) for what they really are. Everything is chosen in the moment with little planning, and then planted to be dealt with at a later date. 

    I have several kinds of rice (from Taiwan rice to black rice with lots of different white rice in between), lots of fermented bits and bobs (I have 2 tubs of my favourite Korean pepper paste and a catering size bag of Korean pepper flakes), and many many random things that I have brought back from my various travels. There is more hot sauce than I could get through in any reasonable length of time and lots of chillies, but I am running super low on basic spice. A little interrogation shows clearly what you eat regularly and what you think you should. I am most definitely an Irish woman who travels and loves big flavour (which of course you already knew). Continue reading

    Slow Braised Gojuchang Beef Shin with Potato and Wild Garlic

    Gojuchang beef shin with potato and wild garlic. Cooked low and slow and melt in the mouth gorgeous. Red onion on top, cooked slowly until sweet and rich. Just gorgeous!
    ⁣⁣

    A simple slow-cooked dish with inexpensive ingredients

    ⁣⁣
    Beef shin is an inexpensive cut and one of my favourites. It is superb in stews and curries, and I love it for goulash. Gojuchang (Korean fermented chilli paste) is an essential cupboard ingredient for me. It gives instant deep flavour and warmth, and here, gives this dish a beautiful warmth and depth. ⁣
    ⁣⁣
    Get this going early in the day and let it cook gently as you go about your business, checking in only occasionally. Be sure to add the wild garlic in just at the end (or any other green and some crushed garlic), and just wilt it, so that it stays bright green. ⁣⁣

    Continue reading

    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:

    PRODUCE

    FARMS
    BUTCHERS AND SMOKEHOUSES
    FISH
    VEGETABLES — see farms and online retailers list also
    CHEESE
    FLOUR

    PREPARED FOODS

    FRESH PREPARED FOOD & DELI ITEMS
    CHARCUTERIE AND JERKY
    CHOCOLATE AND BROWNIES
    BAKERS, CAKES AND PIES

    PANTRY, SPICES AND ONLINE RETAILERS

    GLUTEN-FREE
    ONLINE RETAILERS
    PANTRY ITEMS
    SPICES

    DRINKS

    WINE
    SPIRITS
    BEER & CIDER
    TEA & COFFEE

    FARMS

    Continue reading

    Hot Tempura Cauliflower Bites (Gluten Free)

    Here is something light and bright for you, that is punchy enough in flavour to bring lots of joy to your January. Although this is not a penitent January dish. It is fabulous all year round and deserves celebrating. Humble ingredients are the best and they are so easily elevated.

    Have you met my friend Gojuchang?

    Gojuchang, if you don’t know it yet, is Korean fermented chilli paste and it is an absolutely sublime ingredient. Hot, deep and rich, it tells lies about your cooking. It tells that you have cooked things for longer than what you have and that everything is far more complicated than you know it is. You have to have it in your cupboard. Continue reading

    A New Brunswick Culinary Road Trip: Starting at Saint John [Part 1]

    I am a regular visitor to Canada. I love the vast expanse of it. The people, the calm, the lakes and forests, the cities with the quickly expanding and inspiring culinary scene. Excellent cocktails, terrific Canadian wines, a booming craft booze scene and lovely restaurants and bars to sample them. Canada is an excellent place for a road trip, especially a culinary one.

    A Culinary Road Trip of New Brunswick Starting in Saint John

    New Brunswick was the scene of my most recent Culinary Road Trip, packed with snow crab and lobster, lush produce from the farmlands and foraged seaweeds and sea greens from the seashore. It is one of four of Canada’s Atlantic provinces on the east coast. 83% of New Brunswick is under forest, and the cities are small by international standards. It is a perfect relaxed spot for a break and to unwind. I flew into Saint John via Halifax, Nova Scotia. A short flight in a small plane with excellent views of the landscape below brought me to Canada’s oldest incorporated city. I started my culinary road trip here. 

    New Brunswick is the only officially bilingual province in Canada with English and French being commonly spoken. The indigenous population has been established there since 7000BC (at the time of European contact these included the Mi’kmaq, the Maliseet, and the Passamaquoddy). Populations arrived from Europe from the 1600s included French, British and Irish. The city of Miramichi claims to be the Irish capital of Canada and was one of the points of arrival for many of Ireland’s coffin ships during the famine. It is home to a large Irish Festival now every year. New Brunswick was almost called New Ireland at one point until it was vetoed by King George III. Which, of course it was. 

    Where to Eat and Drink in Saint John and What to Do

    Continue reading

    Monkfish Cheeks with Tomato and Chorizo Ragu

    Jump straight to the Monkfish Cheeks with Tomato and Chorizo Ragu Recipe.

    Feeling cheeky once more. Whenever my fishmonger has monkfish cheeks I have to buy them, they are so good. As with cod cheeks (which I blogged about in my most recent post) they are tender and ready to go. No chopping, just as they are. They are wonderful fried in a tempura batter with a garlic aioli to dip in. They are sublime in a curry. They cook fast making them perfect for weekday evenings and hot summers where you don’t want to be over the stove. With delicate white fish like this there is much that you can do.

    An instant ragu might seem like a pointless, maybe even impossible thing. A great ragu takes time after all, but bear with me. I use the term ragu in the loose sense of the word. I am not saying even for a second that there is such a thing as an instant Italian ragu. I have so much respect for that sauce and I have shared beautiful authentic versions of ragu that Italians were kind enough to share with me. What this sauce has is the depth of flavour and fruitiness that I recognise in ragu and we get there in a super speedy way. It coats pasta beautifully for a speedy supper, and here it gives gorgeous monkfish cheeks a steady sleepy rumble. It is much subtler than you think, my friend didn’t realise there was chorizo in there, he just asked WHAT was in THAT lovely sauce, (and in that way).  Continue reading

    Miso and Sesame Tuna Tartare

    Jump straight to the Miso and Sesame Tuna Tartare recipe.

    There are two things key in this recipe for me, no, three. My love for deep flavours and all things fermented; the arrival of summer, the sun and a desire for fast, fresh and light things to eat and my long running obsession with edible flowers (coupled with my growing them in my little kitchen garden). 

    That is a lot for just one plate, maybe, but a plate like this makes me so happy. I went to the fishmongers this morning and gathered a few things, sashimi grade tuna being one, and the thing that I went for in the first place. You see the idea of this recipe has been floating around my head for at least a week, and when I woke up this morning I knew I had to make it.  Continue reading

    Travelling Australia from South to North: Adelaide Dispatches

    This article is written in partnership with Travelbag who I travelled to Australia with, from the bottom (Kangaroo Island) to the top (Darwin) by plane, train and automobile. This view of Australia is very much through my lens, supported by the Travelbag range of tours and products.

    My first trip to Australia was 11 years ago on holiday with friends. Predictably, to Sydney, and I loved every minute. I was curious but as a professional contrarian I had avoided the year in Australia which most Irish people tend to do at some point. I never even planned to go to Australia, it seemed too close to home even though it is so far away. A friend moved there and another friend was keen to go so I decided I would try it. Australia proved to be surprising and exciting, and I have now been back 4 times. Each time I have experienced something completely different. 

    Australia is a place that I have developed a deep affection for. The lifestyle is gorgeous, people are very friendly, and there is a very laid back air there and a general joie de vivre. It is a fun place to visit. The food and drink scene is vibrant, Australians know and love their food and have high expectations of every eatery who usually deliver. 

    Australia is enormous and there is so much to explore, on this trip I went to two new areas as I travelled from the southern tip to the north: South Australia and the Northern Territory stopping in the red centre on the way from Kangaroo Island to Darwin via Adelaide. It was an excellent trip and I am excited to share my stories and experiences from there.  

    Adelaide – Capital of South Australia

    Continue reading

    Page 1 of 3123