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Iberian pork cheeks | green peppers | by La Cocina del Sur

2 persons | Shichirin, Pork | Meat | Main dish

Prep time
15 MIN
Cook time
15 MIN
Total time
30 MIN

Prep time

This recipe is in collaboration with La Cocina del Sur

  • Light a medium amount of Binchotan, fully open the sliders of the Shichirin and let it get to temperature well. When the Shichirin is up to temperature, place the grill.


  • Cut 2-3 slices about ½ cm thick from each pork cheek and season with the Meat Herbs.
  • 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, then brush them with the garlic and parsley oil while grilling.
  • Fry the Spanish green peppers on the grill until the skin is charred. Serve the pork cheeks with the grilled green peppers.
  • Enjoy your meal!



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  • 1 Iberian pork cheek per person
  • 1 tbsp EldurApi meat seasoning
  • 30 ml extra virgin olive oil
  • 1 tbsp chopped garlic
  • 2 tbsp chopped fresh parsley
  • Spanish green chillies


  • Binchotan

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