Cheap thrills

By Paul Fulford on Jun 8, 09 03:09 PM

Pork cheeks are one of those cuts of meat that were well known to our frugal forebears but which are not much eaten these days.

What a shame because they are cheap, filling and - when properly cooked - tender and full of flavour.

I cooked a couple yesterday and was delighted with the results, though they did need a sharp apple sauce to cut through their richness.

I roasted them on a very low heat for six hours then placed them under a hot grill to crisp up the crackling.

The meat fell apart, the crackling tasted like the best pork scratchings you've ever eaten and the fat beneath melted.

Pork cheeks mightn't be a meat that would be recommended by heart specialists. But, boy, does it taste good.

If you can find them, give them a try.

Name

Email Address

URL

Remember personal info?

Comments (You may use HTML tags for style)

Captcha:

Type the characters you see in the picture above.

This is to help prevent spamming and confirm you are a human

Leave a comment