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
• ½ finely chopped onion
• ½ cup chopped cilantro
• 1 Tbsp sesame oil
• 1 Tbsp miso in ¼ cup water
• 1 Tbsp soy sauce
• 1 Tbsp spicy vinegar
• salt & pepper

Served over rice.

This is the pickled ginger recipe I used the other day (and that lots of people have asked about). I used organic turbinado sugar instead of white, and also added some slices of meyer lemons, but otherwise stuck with the recipe / quantities.

8 ounces fresh young ginger root, peeled

1 ½ teaspoons sea salt

1 cup rice vinegar

1/3 cup white sugar