Pork neck + cheeks marinating

The neck was via Big Lou’s Butcher from Sloping Hills, and the cheeks were some of the last pork from Cutter Ranch that we prepped at Pete’s Meats. I grilled some neck in the summer and it was delicious.

Apparently, according to Roland, I came close to doing adobo.

The marinade was roughly as follows:

• 2 Tbsp minced fresh ginger
• 1 clove minced garlic
• 1/2 finely chopped onion
• 1/2 cup chopped cilantro
• 1 Tbsp sesame oil
• 1 Tbsp miso in 1/4 cup water
• 1 Tbsp soy sauce
• 1 Tbsp spicy vinegar
• salt & pepper

I drained the liquid bits of the marinade and broiled the meat in the oven until the top started browning, then flipped. Broiled again until brown on that side, then added in the liquid from the marinade and put a lid on it. Cooked for another 30min at 350 degrees, then added 1 1/2 cups bean sprouts and 1/2 cup of water, and cooked for another 10min with the lid on.

Served over rice.