Iberian pork cheek confit cooked at a low temperature with a mild barbeque sauce. A dash of caramelized onion is added to contrast the flavors, making it an irresistible combination with the tenderness of the meat.
Without thawing, poke holes in the top of the container at different points. Put it in the microwave on high (800 W) for 5-6 minutes, until the bottom is very hot. The sauce may need to be beaten a little before serving if it has separated.