Frozen Pork Cheeks

The cheek meat really is some of the best meat on the animal, and is often an overlooked cut. As the name implies cheek meat, is the small cut of meat in the hollow of an animal’s cheek, it is uniquely lean and tender. Cooked properly, the meat falls apart at the touch of a fork, remains succulent and delivers a very moreish pork flavour.

Slow cooking ensures the cheeks aren’t tough and gives the fat time to render out. To maximise on flavour, sear your cheeks in a frying pan first until they’re golden all over, and then slow cook them until they’re just on the brink of falling apart.