I have cheek for tomorrow night dinner purchased on a whim, looking to sous vide them but no idea if this is the right direction any guidance?
Pig cheek
Fiorella
#2
Pig jowls is a very fatty piece of pork. The fat of the jowl is quite delicate, and the one I buy from a local farmer literally melts in my hand just by the heat of my hands. The italians cure pork jowl and make a sort of “prosciutto” with it (called guanciale)…and the fat is so delicate, its like a prosciutto that melts in your hands. It dissolves on the tongue like butter. I tend to prefer pork jowl with recipes that require a fat to start with…like instead of using butter to fry something in, cut the pork jowl into “lardons” (fat match sticks), render them, and then you have a nice pool of fat, and browned pork lardon sticks. Then you can cook whatever you want…like vegetables, seafood, etc.
Good luck with dinner…let us know how it turned out!
trekkin1
(Jo Lo)
#4
Better pig cheek than cod cheek. They are a little slim (although a Newfoundland specialty).
Robert
#5
Sous vide 8hrs 80degC. Bed of rough pureed carrot, parsnip & butter nut squash . Fried off onion added chicken stock and carrots reduced then added the juice from the sous vide, really works.
