Preparation

This recipe is in collaboration with La Cocina del Sur

• Start by lighting the Shichirin. Light a bed of charcoal and then add a layer of Binchotan. Wait until the Binchotan is white-hot and then place the grill on top. For this dish, grill on direct heat.

• Cut 2-3 slices about ½ cm thick from each pork cheek and season them with the EldurApi meat seasoning.

• Next, also make the dressing. To do this, add the chopped garlic, parsley and olive oil in a bowl and mix well together.

• Place the seasoned pork cheek slices on the grill. Fry the slices for 1 minute on each side and then brush with the garlic and parsley oil on the grill.

• Fry the Spanish green peppers on the grill until the skin is charred. Serve the pork cheek with the green peppers.

• Enjoy your meal!