Pork cheek

Bateman

How easy is this to get in butchers generally speaking?

Saw a fantastic vindaloo recipe calling for this (Rowley Leigh in the FT Weekend magazine) and it's now next up for trying something new.

duploelabs

Did it say the exact piece? The whole cheek can be pretty rough, however the jowl muscle (where the knife is pointed below) is amazing slow braised and has a consistency of confit duck leg

Mellor

duploelabs wrote: »

Did it say the exact piece? The whole cheek can be pretty rough, however the jowl muscle (where the knife is pointed below) is amazing slow braised and has a consistency of confit duck leg

I'd probably call the the jowl to the cheek.
I'd call that that think half a face. (inc a bit of ear)

Bateman

The recipe’s behind a paywall but I have the cut-out, it’s definitely cheeks: “their texture lends itself perfectly” to buckets of flavour such as vinegar. It mentions removing particularly tough looking sinews

Bateman

Noticed these at the butcher's counter in Fallon & Byrne this evening, just in case anyone is wondering

It looks a rough enough cut, but of patience needed to make a decent curry out of it I suppose