Iberian pork cheeks in a oyster and smoked shinkinbushi sauce

Smoked shinkinbushi


  • 2 kg of large fresh hard mushrooms.


Thinly slice the mushrooms using a 2 mm thickness mandolin and dry for 48 hours above the oven on a silplat. Then place in vacuum bags in order for them to remain dry and, when ready to use, smoke in wooden boxes.

Cooking of pork cheeks


  • Clean Iberian pork cheeks
  • Meat sauce
  • Olive oil


Brown the pork cheeks on both sides in olive oil and bag each 180g portion with 20g of meat sauce.

Cook in the Smartvide for 10 hours at 80ºC (176ºF). Then either serve or leave to cool in chiller the for when it is needed. Once cooled, reheat at 65ºC (149ºF) for one hour.

Carrilleras con shinkinbushi-3

Cream of carrot


  • 300 g of potatoes
  • 800 g of carrots
  • 70 g butter
  • Salt


Place all ingredients in a vacuum bag and cook in the SmartVide at 75ºC (167ºF) for two hours.

Oyster sauce
  • 300 g of smooth meat sauce
  • 100 gr of Lee Kum Kee (Panda) oysters
To serve
  • Reheated pork cheeks
  • Oyster sauce to coat
  • Cream of carrot
  • Smoked shinkinbushi

When cooking the bagged pork cheeks at a low temperature we achieve a texture that is both hard and soft at the same time. In addition, if we serve the meat in individual bags we can place them in chilled storage easily and cleanly. So, when we need them, all we have to do is reheat before serving.

Carrilleras con shinkinbushi-2