Get Your Pork Cheeks Ready
July 3rd, 2008
The folks over at ToastedRav.com threw up a new Raiding the Kitchen for Niche and what did Gerard Craft offer them as Recipe of the Day?
Slow Roasted Pork Cheek.
Here’s to a run on local pork cheeks.
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4 Responses to “Get Your Pork Cheeks Ready”
“[T]hrough up,” eh?
By Orrin on Jul 3, 2008
I’m on a horrible roll this week am I not?
By Bill Burge on Jul 3, 2008
historically pig heads were discarded at the processing plant and cost the pig farmer disposal fees from a rendering plant.
It’s great to see them getting use in Latino as well as finer dining venues. Typically a pig head sells for $7 and are fairly readily available. I generally throw heads in a pot with roasted spines and make a rich gelatinous stock, the meat is rich and as tender as pot roast. Just gotta have a really big pot.
By Julie on Jul 4, 2008
For anyone who’s interested, the post at ToastedRav.com is now updated with the text of the recipe. Enjoy! http://www.toastedrav.com/post/2837
By George on Jul 9, 2008