http://www.stlbites.com/2008/07/03/get-your-pork-cheeks-ready/ st. louis food blog Tue, 07 Feb 2012 01:57:16 +0000 http://wordpress.org/?v=2.9.1 hourly 1 http://www.stlbites.com/2008/07/03/get-your-pork-cheeks-ready/comment-page-1/#comment-971 George Wed, 09 Jul 2008 20:51:23 +0000 http://www.stlbites.com/2008/07/03/get-your-pork-cheeks-ready/#comment-971 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 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

]]> http://www.stlbites.com/2008/07/03/get-your-pork-cheeks-ready/comment-page-1/#comment-965 Julie Fri, 04 Jul 2008 13:36:59 +0000 http://www.stlbites.com/2008/07/03/get-your-pork-cheeks-ready/#comment-965 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. 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.

]]> http://www.stlbites.com/2008/07/03/get-your-pork-cheeks-ready/comment-page-1/#comment-964 Bill Burge Thu, 03 Jul 2008 20:43:25 +0000 http://www.stlbites.com/2008/07/03/get-your-pork-cheeks-ready/#comment-964 I'm on a horrible roll this week am I not? I’m on a horrible roll this week am I not?

]]> http://www.stlbites.com/2008/07/03/get-your-pork-cheeks-ready/comment-page-1/#comment-963 Orrin Thu, 03 Jul 2008 20:31:03 +0000 http://www.stlbites.com/2008/07/03/get-your-pork-cheeks-ready/#comment-963 "[T]hrough up," eh? “[T]hrough up,” eh?

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