Pork cheeks

hermum

shammyjack wrote: »

Pigs cheeks are one of the tastiest cuts of all, I was reared on them.

The only parts of a pig you cannot eat are it's !!!!! and it's grunt !


shammy

I'm from the South West & when I spotted them yesterday I was talking to a woman probably in her 60's & she'd never had them before, my Mum hasn't either. So I wonder if they're a regional thing.
I think they're nice but not as good as belly pork, but I do generally prefer cheaper cuts of meat. Or what were the cheaper cuts but seem to have become trendy & the the prices go up.

claire21

my father-in-law used to eat Bath Chaps ( named after the city) I think this was pigs cheeks.

shammyjack

SsssssHHHHuSSSH ! No more talk on pigs cheeks in public or they will be £9 a kilo next week ! PM's only for officianado's , recipes etc !


shammy

hermum

shammyjack wrote: »

SsssssHHHHuSSSH ! No more talk on pigs cheeks in public or they will be £9 a kilo next week ! PM's only for officianado's , recipes etc !


shammy

That's the problem with old fashioned cuts, they get seen as trendy & then become unaffordable.

claire21

from Hugh FW

Pigs' cheeks in cider and mustard sauce

You don't need the whole cheek for this, just the trimmed, meaty cushion part. Serves six.
2 tbsp olive or rapeseed oil
30g butter
2 onions, finely diced
1 tsp thyme leaves, coarsely chopped
Salt and freshly ground black pepper
1 celery stick, diced
1 garlic clove, minced
6 free range pig's cheeks, trimmed
2 tbsp flour, seasoned
400ml cider
500ml chicken stock
1 bouquet garni (2 bay leaves, 2 parsley stalks, 2 thyme sprigs)
2 tbsp Dijon mustard
3 tbsp double cream
3-4 tbsp finely chopped parsley
In a large casserole over medium-low heat, warm a tablespoon of oil and the butter. Saut! the onion, thyme and a pinch of salt until the onion is soft and translucent, about 10 minutes. Add the celery, saut! for five minutes, add the garlic and cook for a further minute. Scrape into a bowl and set aside.
With the heat on medium-high, warm the rest of the oil in the same pan. Dust the cheeks in seasoned flour, then brown in batches and transfer to the veg bowl. Deglaze the pan with cider, scraping up any bits, then add the stock, vegetables and meat. Season, add the bouquet garni and bring to a simmer. Partially cover and cook for three hours, until the meat is very tender. Lift out the meat and keep warm. Reduce the sauce to thicken slightly, remove from the heat and stir in the mustard and cream. Return the meat to the sauce, warm gently, season to taste and add parsley. Serve with mash and wilted greens.