What if I told you that smoked pork cheeks are the best thing you’ve ever eaten. And yes, I mean cheeks. That’s the piece of meat underneath the pig’s eyes.It’s not my intention to scare you, but if you never tried to barbecue pork cheeks, you’re missing out on fantastic bbq. I smoked them, and after that, I fried them to make the best bbq snack there is.
- 1 kg pork cheeks
- 2 tbsp mustard
- 200 grams butter
- 5 tbsp flour
- 4 eggs
- 5 tbsp breadcrumbs or panco
- 1 part fleur de sel
- ½ part paprika powder
- ½ part onion powder
- ½ part curry powder
- ¼ part ground black pepper
- Get rid of the silverskin on all cheeks and put a coating of mustard on them.
- Mix all the ingredients for the dry rub and sprinkle a heavy coating on the pork cheeks.
- Fire up your smoker to a temperature of 120ºC/248°F. Close the lid and let them smoke for a couple of hours.
- When the cheeks reach a core temperature of about 70ºC/158°F, take them out of the smoker and put them in a tray.
- Place the butter in chunks on the smoked cheeks and cover the tray with aluminium foil. Place the tray back in the smoker for another hour or two until the cheeks hit a core temperature of 96ºC/204°F.
- Let them rest for half an hour while you heat the fryer. You can also set up the breading station. Fill a plate with flour, a bowl with the eggs and a plate with breadcrumbs.
- Put the smoked cheeks in the flour and make sure they’re covered. Dip them in the egg and finally coat them in breadcrumbs.
- Then you put them in the fryer and wait until they are golden brown.
Calories: 738kcalCarbohydrates: 17gProtein: 39gFat: 57gSaturated Fat: 31gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 373mgSodium: 774mgPotassium: 646mgFiber: 1gSugar: 1gVitamin A: 1565IUVitamin C: 1mgCalcium: 89mgIron: 4mg
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