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Pork cheeks?

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Post Mon Jun 09, 2014 6:42 pm
ScreamingChicken BBQ Deputy
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Posts: 7333
Location: Stoughton, WI
I'm watching an Irish cooking show and one of the chefs is making a dish that includes pork cheeks as an ingredient. I love jowl bacon and I've had cheek meat in a Chinese restaurant, but I've never seen it in the stores or cooked it at home. The chef marinated it overnight to help tenderize it before cooking it in a skillet with oil and butter.

Has anybody worked with pork cheeks before?

Post Thu Jun 12, 2014 11:45 am
scorched_porch User avatar
well done
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Posts: 351
Location: Redwood City, California

Nope - but I'm guessing they'd be a great candidate for a sous vide application prior to grilling them. I'll have to see if I can dig some up myself, sounds like an interesting project.
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Post Thu Jun 12, 2014 3:28 pm
BubbaQue well done
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Posts: 623
Location: Panama City Beach, Fl.

I've seen it used in Daube Glase (Hogs Head Cheese). At the Boucherie the hogs head is boiled to get the gelatin and any meat like the cheek meat that could be used. No eyes, brains, or anything none skeletal.
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Post Thu Jun 12, 2014 3:30 pm
BubbaQue well done
well done

Posts: 623
Location: Panama City Beach, Fl.

Oddly enough here if Northwest Florida Grouper cheeks and throats are prized.
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Post Sat Jun 14, 2014 7:57 pm
Old Smoker well done
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Posts: 1243
Yeah, I've pinched a few ... oh sorry I thought you said PORKY CHEEKS ... :roll:
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Post Mon Jun 16, 2014 10:29 am
ScreamingChicken BBQ Deputy
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Posts: 7333
Location: Stoughton, WI
Badum-bump! :lol:


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