Pork cheeks

[mad mike]

How do you cook pork cheeks? Seasoning? On a grill, in oven or a stick burner?

[barelfly]

I’ve read a few recipes that call for braising. I have not had cheek meat though, so can’t provide info based on experience. Does sound good.

[EdF]

There's only one product that is truly worthy to be made from pork cheeks/jowls: guanciale!

Here's one of many recipes out on the internuts: https://www.washingtonpost.com/lifes...=.fddba86d86ad

When we cured it, we did not use Prague powder (but it will improve the color and flavor), and we hung it in a breezy entryway to our house.

Good luck and have fun!

[barelfly]

Now, I have used guanciale a lot! Just not the uncured cheek. This guanciale brings loads of flavor to dishes! Mmmmmm.....carbonara.....I can taste it. Hahaha

[EdF]

barelfly It's amazing is all I can say. And easy to make!

[Potkettleblack]

My vote would be for guanciale or bacon. But nearly any recipe that uses pork belly can be made with cheeks.

[Oakgrovebacon]

Many years back, we did sliced fresh jowl, (pork cheek). Seasoned with seasoned salt and fried in skillet. Good eating.

[Troutman]

My first marriage was to a Tex-Mex woman. During Christmas especially (and other festive occasions) they cook tamales from scratch. Every mamsita down here has their own recipe, stuff is amazing.

Well the first Christmas after we were married we drew the black bean for hosting the proverbial Christmas tamale-a-thon. When I got up the morning of the cook, I went into the refrigerator to get something and there staring me in the face was this great, big pig head. To be honest I was a bit hung over from the previous night's activities so the sight of the pig head made be almost upchuck my cookies !!!

So to get to the point, later on I found that the best pork tamales are made with pig head meat, especially the cheeks. I can't say that I necessarily would recommend it, but they boil the heck out of the head and pick out and shred the meat, the cheeks being the prize portion. Given that, I would think any braising method would be more than adequate.

Sorry for the long story and the weak conclusion, but that's all I got !!!

[Potkettleblack]

A tamalada. Christmas tradition all over Chicago’s Mexican community. A family assembly line.

[grantgallagher]

They are really really really (cant type enough reallys here) good when braised in hard apple cider. you can google cider-braised pig cheeks to find a bunch of recipes but most of them are pretty similar. Trust me you will not regret it.

[mad mike]

Hey guys, I want to cook them, not make Guancialie or tomales .

[Potkettleblack]

Treat as pork belly. Similar fat content, similar protein... so, brine it, rub it, smoke it until it's probe tender, profit.

[Spinaker]

I have never tried pork cheeks, and I don't know why. I might have to add this to the "to-do" list.

I am thinking that I would smoke and braise them. Then add a sugary glaze at the end of the cook and let the glaze firm up on the smoker for 10-15.

[Backroadmeats]

Get some off a butcher sow so they are about 3/4 inch thick. Cook like a pork chop or in a cast iron pan with some lard... Damn good.. like walleye cheeks!!!

[Spinaker]

Interesting! A little thicker than Walleye cheeks! Backroadmeats

[mad mike]

Thanks Potkettleblack. That sounds good.

[jerrybell]

My mom always made head cheese. As a kid, I would eat it but wouldn't consider it a treat. I think now I would have a greater appreciation for it.