Braised Pork Cheeks

Preparation info
    • Difficulty


Appears in
Charleston to Phnom Penh: A Cook's Journal

By John Martin Taylor

Published 2022

  • About

I removed the silver skin and any fat still connected to the cheeks. Though the fat (and meat) of a hog’s head is more strongly flavored than the fat from elsewhere on the body (leaf lard, rendered from the soft fat around the kidneys and loin, is the most delicate), I wanted to accent the very pigginess of the cheeks. Why eat this obscure cut if you’re not going to let it be what it is? I discarded the silver skin, cut the fat into small pieces, and began rendering it in a big enamel-lined