Pork Cheek Recipe - Braised Pork Cheek and Peas | Hank Shaw (2024)

FAQs

What is the difference between pork cheeks and jowls? ›

Jowl comes from the face of the pig and is sometimes referred to as “pork cheeks.” Some culinary professionals distinguish between the cheek and the jowl — asserting that the cheek proper lies higher up on the head near the eye socket and is more lean than the jowl, which hangs lower around the chin and jaw regions and ...

In terms of cooking with guanciale, also called pork cheek or jowl, has a lot of similarities to bacon, which means you can substitute it in many recipes that call for those ingredients; it's no surprise it surfaces a lot in pasta dishes.

Pork cheeks, as the name would suggest, are the little nuggets of flesh found in the cheek of the pig. Not to be confused with the jowl, which is the surrounding area of the face and is more fat (albeit tasty fat) than meat.

Oloroso with food

This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.

The cut is known for its rich marbling and tender texture when cooked. Hogs don't use their jowl muscle much. Consequently, less stress is placed on this cut of meat, lending a silkier texture and sweeter flavor than traditional back bacon.

As with all parts of the Iberico pig, the pork cheeks are a succulent delicacy that melts in your mouth and has a delicate nutty flavor due to the high amounts of soft fat. They do best with slow cooking, such as by being braised, or in a stew.

Guanciale has a particular affinity with fish, various legumes, and dark green vegetables. The U.S. Food and Drug Administration banned the importation of guanciale and other cured meats from Italy from the 1970s until 2013, concerned that they might carry swine vesicular disease.

Guanciale (Italian: [ɡwanˈtʃaːle]) is an Italian salt-cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, 'cheek'.

If pork cheeks aren't available, pork shoulder (cut into 2-inch pieces) can be substituted.

Pork Cheeks are a small piece of meat & therefore more expensive to produce than simple heavy Pork Cuts. There only 2 pieces per Pig at 80g each, they need expert butchers to cut them with low yields as such a small piece.

What is the most expensive cut of pork? ›

What is the most expensive cut of pork? It's usually the pork tenderloin (also called pork tender or fillet). A lot of the other loin cuts tend to err on the more expensive side since it has some high-quality meat to offer.

Pig's cheeks are cheaper cuts of meat best cooked by braising or slow cooking. They make a tender, succulent stew – best served with creamy mash or polenta.

For white wine lovers, 'Condrieu [Viognier] can be a brilliant match for pork roasted with herbs like Oregano or Marjoram,' Walls said. He added that it's also worth considering Pinot Noir from warmer climates, plus fresher styles of Chardonnay or Chenin Blanc from either the Loire Valley or South Africa.

Light reds like Beaujolais and Pinot Noirs would be a good match for leaner cuts like chops or tenderloins, maybe even a Chardonnay with a creamy or buttery sauce. Rosés are also extremely versatile with pork, their light body and crispness will pair with many preparations.

Pinot Noir is the go-to in this category, delivering light, fresh flavors with relatively low tannins. Even better than Pinot Noir, if you can find it is Gamay, the grape that also hails from Burgundy and is more often found under the name of the region it calls home, Beaujolais.

From what I understand the difference between the two cuts are that the cheek comes from higher up on the head, near the eye socket. It's leaner than the jowl and good for braising. Jowl comes from the lower jaw/chin area (?), is fattier, and makes great bacon.

What is Guanciale? It is pronounced "Gwan-Chee-All-A" and is cured pork jowl. The jowl of the hog is one of the most sought after cuts due to the richness and fattiness of the muscle. Once it is salted, cured, and dried, it becomes an incredible ingredient with amazing umami flavor that is used in Italian cuisine.

Perhaps to the charcuterie connoisseur, jowl and pork belly are polar opposites. But to us, they were pretty indistinguishable in taste. While there is certainly a different anatomy between the two, we'd say that any dish that calls for sliced pork belly would certainly work with sliced jowl.

Cheek, when braised, gives you a very similar texture and flavor as shoulder. The only difference is that it's small to begin with. Pork shoulder or Boston butt would work just as well.