By Chris

Re: Recipe
12 Oct 2008 17:16

Pork (and beef) cheek is readily available where we live and I recently ordered it at a restaurant and it was prepared as a stew - tasted really good. Has anyone made a pork cheek stew, if so how do I go about it. Should I cookit in the same manner as an ordinary stew?

Replies

By Michele

Re: Recipe
12 Oct 2008 17:59

I don't have a recipe for this, Chris, but I was reading about pork cheek in a weekend supplement yesterday, I think. The writer was saying what delicious stews it makes. Going back to my thread on Coffee Break about Waitrose's new line of "forgotten cuts", it would be nice if Delia could write some recipes, using these delicious cuts, for the site. The French love their beef & pork cheek - as demonstrated by the "tete de veau" and "tete de porc" that you can find on supermarket deli shelves - and delis of course. And France, for that matter, is where we generally buy that sort of cut - ox tongue, beef hearts, pork cheek, etc.

By Jameseybaby!!!

Re: Recipe
12 Oct 2008 19:01

Donald Russell do some of these cuts too, but I feel really squimish about them, which is silly if you think rationally about it.........

x

By Mariù

Re: Recipe
14 Oct 2008 14:49

I make pork cheek as goulash

By Chris

Re: Recipe
15 Oct 2008 06:44

Thanks for the input, I will try a casserole of sorts. I agree, this meat (and other less popular) should get more coverage in recipe books.