Pork cheeks

bitsandpieces

They're nice simpy stewed or braised with veg. They do shrink a bit while they're cooked. Actually, though, they don't need as long as you might expect - on the hob they seem to be tender in an hour or 90 mins.

That ragu recipe does sound good though

When you say cheeks, you mean the cheeks (little pieces of fairly lean meat) rather than the whole jowel? Jowel does need cooking differently.

zippychick

ecangel24 wrote: »

Unfortunately I have no idea what to do with pork cheeks, but just wanted to say Penelope penguin your comment made me smile a lot!

I am a big old style lurker, I just like to read all your clever tips and it's always such a friendly place. Your comment described it perfectly, it always makes me feel like eating a delicious homemade cake and even if I don't have one to hand, sometime you all make me just as happy.

stick around

there is a very old thread with very little discussion on pork cheeks:rotfl::o it will be absolutely no use whatsoever!

ChocClare

Welcome to Old Style, DianeHC. We are friendlier and more positive here than certain seekers after enlightenment...:D

That said, I sadly know nothing about pork cheeks - wish I did, so I could give you some yummy recipes. I immediately thought of the film "Master & Commander" where Russell Crowe asks his servant, "What's for dinner?", to which the chap replies, "Which it is Soused Hog's Face." Russell Crowe rubs his hands together and says, "Yum, yum, my favourite."

If I had a recipe for Soused Hog's Face I would share it. I personally don't think it sounds that appetising...

Hope you find something yum!

[Deleted User]

[
That said, I sadly know nothing about pork cheeks - wish I did, so I could give you some yummy recipes. I immediately thought of the film "Master & Commander" where Russell Crowe asks his servant, "What's for dinner?", to which the chap replies, "Which it is Soused Hog's Face." Russell Crowe rubs his hands together and says, "Yum, yum, my favourite."

:rotfl::rotfl::rotfl:Sounds like something someone was called as an insult a hundred years ago.I can honestly say I have never seen or heard of them,but as apparently you can eat everything on a pig apart from the squeal then I would guess that you bung them in the SC with some veggies and stock and cook until soft and edible .Failing that I would probably cook and use, if you don't fancy them to the dog .my Dds dogs would eat almost anything put in front of them:D

pretz_2

hi thought i would help as my mil makes a fab ragu with pork cheeks heres her recipe but it didn't come from me lol

2 lbs pork cheek
1 medium onion chopped
1 stalk celery chopped
3 cloves garlic minced
1/2 Cup white wine (Grenache Blanc)
1 Cup chopped canned tomatoes
5 sprigs fresh thyme
1/2 tsp marjoram
1 bay leaf

season the pork cheeks. In a frying pan add the pork, fat side down and fry until browned. Flip, then brown the other side. You may have to do this in 2 batches. Build the brown fond on the bottom of the pan upto a nice thick layer without burning it, this is for the sauce

Turn down the heat and put the pork on a plate and add the onions, celery and garlic to the pan. Use the vegetables to scrape the brown fond off the bottom of the pan and fry until soft and fragrant. put the wine in the pan turning up the heat and boiling until the mixture is a thick consistency.

Add the tomatoes, thyme, marjoram and bay leaf stirring to combine. Return the pork with any juices back into the pot. Submerge the meat in the sauce, turn the heat down to low and partially cover with a lid. Simmer for 2-3 hours or until the cheeks come apart easily with a fork.

Skim off any excess fat with a spoon then remove the pork from the sauce and roughly chop or pull apart the meat then return it to the sauce.

pork cheeks are fab wish we had a MrM as they are £5 for a head from the butcher which is great but my god its a task demeating (if that is a word) a whole head lol

morganlefay

We just had a French holiday and one evening we went out to eat and had pork cheeks. They were obviously very slowly casseroled with - I think - prunes or apples as well as onions, celery etc. The sauce was a thick gooey brown and they were VERY tasty indeed. I wondered where to find them in England and now, thanks to you I shall hoof it off to Morrisons :beer:

midnightraven3

what an all round good value for money thread
pork cheeks, mobile phone deals AND cake!:rotfl:

i LOVE all the recipes on here
never crossed my mind anyone would object:(

CCP

I admit I started reading this thread out of sheer curiosity, but I think I'm now going to have to go and buy some pork cheeks to try pretz's MIL's recipe - that sounds so good! :drool:

I've had some great recipes off the OS thread since I started coming on here - personally I think one of the best things about the MSE forums is that you can ask questions on just about any topic and someone will know the answer. :T

smiler34

There was a pork cheek recipe on the "food...what's in your basket" programme which is on at the mo.

Fruball

We don't have pork cheeks in our local MrM

I was hoping to try them out before they hoik up the prices like they did when lamb shanks became popular *rollseyes*