So here’s another cut of meat that is apparently mostly ignored by Australians. When I asked for it at a butcher’s shop, I got the impression that he had never sold cheeks before (at least not as cheeks, maybe in sausages). But he had some in the fridge, minus the skin, so I took a couple. When I got them home and started to cook them, the first thing I noticed was how fatty they are, so I trimmed off the outer layer of fat.
I then treated the pork cheeks as I would beef cheeks, into the slow cooker with some carrot and onion (I have simple tastes) and cooked on high until tender. With the pork cheeks this took about 4 hours. The end result was great for one of the cheeks, so tender I cut it in half with a plastic serving spoon. The second cheek was a bit stringy, but both had the great taste of pork that I love so much. The gelatinous parts of the cheek, which I love so much with beef cheeks, are fattier tasting and not so nice with pork. But pork cheeks are still a great cut, and confirm my belief that maybe pigs are the perfect animal ( for eating). I would love to get pork cheeks with the skin still on and roast them, I think they would be spectacular.