Charcoal grill - Pork cheeks spit roast

Pork cheeks make a special type of spit-roast. The recipe is by our dear friend George (Yorgos) Karagiannis, who is also our partner in our Youtube channel. A few carefully selected spices and herbs match perfectly with the aged Visanto wine -a sweet wine with a rich aroma. Adding a mop sauce halfway through the grilling process, and a few final touches before serving will provide an excellent, tasty result. The process and the grilling method are equally important. Let’s see the step-by-step process that we followed in the video below.

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For 1kg (2.2lb) pork cheeks:

  • 15g fine sea salt
  • 2g coriander
  • 1 dry bay leaf
  • 1 tsp rosemary
  • 1 large garlic clove
  • 1 tsp mild mustard
  • 1 tsp hot mustard
  • ½ cup sweet Visanto wine
  • 50ml extra virgin olive oil
  • Whole peppercorns (white, black, green, red)


Cut the pork cheeks into approximately 5cm-thick pieces. Then, place the coriander seeds, the bay leaf, and the rosemary in a mortar, and bash them until they’re finely ground. Once you’ve bashed them well, add them along with the wine to a leak-proof jar and shake it vigorously. It is best to prepare this mixture the previous day. Your first task is to add the salt and the aromatic wine. Mix well and marinate the meat for 2-3 hours.

COOKED ON Charcoal grills amber.q A

Charcoal grills amber.q A


After marinating the meat and once your friends have gathered, light the charcoal grill. Pile up the charcoals inside the fire cabin of your charcoal grill, place kindling (alcohol-soaked cotton) on top, and light the fire. The charcoals will be lit in 25-30 minutes. Until they are fully lit, you have enough time to skewer the meat. Between the pieces of meat add 3-4 pepper berries or poke a few holes with a knife, and put the pepper berries inside the meat.

When the charcoals are fully lit, spread them inside the fire cabin. Throw some charcoal ash on them, if they release strong heat. Grill over medium heat. Halfway through the grilling process, when the meat starts forming a crust, you should have on hand the mop sauce, which you will make by mixing the leftover marinade, a little wine, 1 tsp mild mustard, salt, and 1 tsp hot mustard. Brush the mop sauce onto the skewered meat. Next to the small spits, make room to grill some vegetables: onions, sweet long peppers, and tomatoes. Coarsely chop the cooked vegetables, and serve the roast right on top of them, after cutting and removing the roasted pork cheeks from the spits. Lastly, season them with salt and oregano.

Enjoy this recipe with your friends and accompany it with fine quality wine. Finish your dinner with a glass of sweet Visanto wine.

Happy grilling everyone!