Heidi shared two recipes in the Gilmore Park Church Community Kitchen. Heidi made a salad and a dessert. It is always a pleasure to have Heidi demonstrates in the kitchen as her recipes are always very original.

The Pork Cheek came out very tasty and tender. Heidi used Mirin, a Japanese sweet cooking seasoning to marinate the pork cheek which gives the sweetness to the pork. The Thai flavour dressing gives a kick to the salad. The sour and spicy dressing certainly brings up ones appetite.

Ingredients

• 4 pieces of pork cheek

Marinate

• 2 tablespoons Mirin
• 1 teaspoon brown sugar
• 1 tablespoon lime juice
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon chopped shallot and garlic each
• 1 tablespoon mustard seeds

Dressing

• 3 tablespoons lime juice
• 2 tablespoons fish sauce (good quality)
• 2 tablespoons sugar
• 1/4 cup water
• 1 tablespoon chopped garlic, shallot and Thai chili each

Heidi emphasized on using a good quality fish sauce for the dressing as it makes a big difference in taste. Cheap fish sauce usually has too much salt in it and does not taste good. Fish sauce is usually used in small amount and a good quality bottle just cost from $7 to $10. A bottle goes a long way.

Click on Read More for the instructions.

Instructions

Heidi marinated the pork the night before as it takes at least four hours to marinate the pork.

Mix all the ingredients for the dressing together in a small bowl. Set aside for the flavours to mellow.

The pork is supposed to be baked in a 450F preheated oven for 12 to 16 minutes, turning once. Remove the pork from the oven and cover with foil for 10 minutes. However, the oven was not working that day and we pan fry the pork instead.

After letting the pork rest for 10 minutes, thinly slice the pork at an angle. Serve the pork on top of some greens salad and dress with the Thai flavour dressing.