Yet another cut of pork that the majority tend to shy away from, pork cheek is a versatile, flavoursome and cheap cut that deserves much more attention. As the name implies, pork cheeks are the strips of meat that sit in the basin of the cheek below the eyes.
Cooked properly, the meat falls apart at the touch of a fork, remains succulent and delivers a very moreish pork flavour. It yields very lean meat that comes with a lovely tender texture. Read on to find out how to cook pork cheek.
Pork cheek should be cooked slowly over a long period of time, allowing the meat to properly tenderise and the flavours to fully develop. We’d recommend braising as the best slow cook method.
The key to a good braised pork cheek lies in the initial browning of the meat, followed by the slow cook. A well-seasoned pork cheek should be pan fried over a medium-high heat until golden brown. Once done, set aside and cook any other ingredients such as onion and carrots in the pork’s juices.
When slow cooking, it’s best to cook the pork cheek and accompanying ingredients in a pork based stock to ensure optimal succulence.
How long does it take to cook pork cheek? As a rough guideline, if you are slow cooking, around 6-8 hours. Braised pork cheeks will take around 2-2.5 hours to cook.
Alongside pig’s trotters, ears and even whole pig’s heads, we offer premium grade pork cheek daube that’s perfect for all those adventurous cooks out there. And when you buy pork cheek online from Campbells Meat, it will be quickly and freshly delivered to your door. So, what are you waiting for? Order now and get cooking the perfect braised pork cheek today!