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Pork cheek

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  • 03-02-2015 8:22pm
    #1
    Bateman
    Registered Users Posts: 4,818 ✭✭✭


    How easy is this to get in butchers generally speaking?

    Saw a fantastic vindaloo recipe calling for this (Rowley Leigh in the FT Weekend magazine) and it's now next up for trying something new. :)


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    #2
    duploelabs
    Registered Users Posts: 11,436 ✭✭✭✭duploelabs


    Did it say the exact piece? The whole cheek can be pretty rough, however the jowl muscle (where the knife is pointed below) is amazing slow braised and has a consistency of confit duck leg
    4_cheek.JPG.jpg


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    #3
    Mellor
    Registered Users Posts: 39,394 ✭✭✭✭Mellor


    duploelabs wrote: »
    Did it say the exact piece? The whole cheek can be pretty rough, however the jowl muscle (where the knife is pointed below) is amazing slow braised and has a consistency of confit duck leg

    I'd probably call the the jowl to the cheek.
    I'd call that that think half a face. (inc a bit of ear)


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    #4
    Bateman
    Registered Users Posts: 4,818 ✭✭✭Bateman


    The recipe’s behind a paywall but I have the cut-out, it’s definitely cheeks: “their texture lends itself perfectly” to buckets of flavour such as vinegar. It mentions removing particularly tough looking sinews


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    #5
    Bateman
    Registered Users Posts: 4,818 ✭✭✭Bateman


    Noticed these at the butcher's counter in Fallon & Byrne this evening, just in case anyone is wondering :)

    It looks a rough enough cut, but of patience needed to make a decent curry out of it I suppose


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