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

2 persons | Shichirin, Pork | Meat | Main dish


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!

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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


  • Shichirin
  • Cutting board
  • Binchotan

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