Slow cooked pig cheek carnitas with a garnish of pickled red onions
- Serves 4
Published:
This South American dish includes pig cheek’s that are so tender they’ll melt in your mouth and, what’s more, it’s finger food – why not offer up this tasty selection as an appetiser with drinks?
Method
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Step 1
Heat a large frying pan over a high heat and quickly sear the pigs cheeks all over. Allow to cool.
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Step 2
Combine the pigs cheeks with the remaining ingredients and vaccum seal them in the Miele Sous Vide Vacuum Drawer.
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Step 3
Place the pigs cheeks in the Miele Steam Oven on a perforated steam tray and select the ‘Sous Vide’ programme. Cook on 80°C for 5 hours.
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Step 4
In the meantime, prepare the pickled red onions by simply pouring the lime juice all over the red onions. Set aside.
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Step 5
When the time has elapsed, remove the pigs cheeks from the steam oven, drain from the liquid, shred with a couple of forks and check the seasoning.
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Step 6
To serve, pile up the corn tortillas with the meat, pickled red onion, coriander leaves and extra lime cheeks to garnish. Serve.
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