When you raise your own pork you respect every bit of the pig. From pig’s ears to its tail you don’t waste any part of your precious pig. Pork cheeks are the slip of meat in the hollow just below the eye. Cooked slowly it becomes meltingly, incredibly tender. The meat dark as night. A generous lashing of sherry. A dash or two of sweet smoked paprika and cumin. Onion, garlic and carrots – all combine to add delicious layers of flavour. The sauce becomes so incredibly rich one wants to ladle it lavishly over creamy mashed potatoes. Pork cheeks simmers away in this flavourful sauce for a few hours filling your kitchen with their delicious aroma.
Pork cheeks are an economical cut and should be available at your butcher. You may have to order it in advance but it is so worth the wait. Slip into my kitchen for the recipe for BRAISED PORK CHEEKS.
Bel' Occhio 