Duroc Pork Cheek Souvlaki Recipe
Make Duroc Pork Cheek Souvlaki Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Cheek Marinade
Skewers & Cooking
Tzatziki & Serve
Method
Pork Cheek Marinade
- 1
Trim and cut pork
Pat the pork cheeks dry with paper towel. Trim any excess fat and silver skin. Cut each cheek into 1 to 1½-inch pieces so they will thread onto skewers and cook evenly.
- 2
Make marinade
In a bowl whisk together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, chopped thyme, smoked paprika, kosher salt, black pepper, and honey until combined.
- 3
Marinate pork cheeks
Place the cut pork cheeks into a shallow container or zip-top bag. Pour the marinade over the meat, turning to coat thoroughly. Refrigerate at least 4 hours, preferably overnight (8–12 hours) to tenderize and infuse flavor. Remove from refrigerator 30 minutes before cooking to come toward room temperature.
Skewers & Cooking
- 4
Prepare skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat grill or grill pan to medium-high heat (about 400°F/200°C).
- 5
Thread the cheeks
Thread marinated pork cheek pieces onto skewers, leaving a little space between pieces for even heat circulation. Aim for 4–6 pieces per skewer depending on piece size.
- 6
Sear and cook
Brush the grill or grill pan lightly with neutral oil. Place skewers on the hot surface and cook 3–4 minutes per side, turning to get good char marks and even cooking. Pork cheeks are forgiving but should reach an internal temperature of 145°F (63°C) for medium; because cheeks are a collagen-rich cut, you can cook them slightly longer (to 155°F/68°C) to break down connective tissue while retaining juiciness. Total cook time about 10–14 minutes depending on size and heat.
- 7
Tzatziki & Serve
- 8
Prepare cucumber
Grate the seeded half cucumber on the large holes of a box grater, then squeeze out excess moisture using a clean towel or cheesecloth. This prevents a watery tzatziki.
- 9
Make tzatziki
In a bowl combine the Greek yogurt, drained grated cucumber, grated garlic clove, chopped fresh dill, lemon juice, olive oil, and salt. Stir until smooth and adjust seasoning to taste. Refrigerate until ready to serve—at least 15 minutes to let flavors meld.
- 10
Warm pitas and assemble
Warm pitas briefly on the grill or in a 350°F (175°C) oven for 2–3 minutes. To serve, either slide pork cheek pieces off the skewers into warmed pitas or serve skewered. Spread 2–3 tablespoons of tzatziki inside each pita, add pork cheek pieces, top with pickled red onion or sliced tomato, sprinkle chopped parsley, and finish with a squeeze of lemon wedge.
- 11
