Pigs’ Cheeks Stew

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

Pigs’ cheeks are certainly an unusual cut of meat, not very often used. You’ll have to know your butcher and ask him to save some for you. What you want is just the meaty part of the cheek. This is a classic recipe for stewing them, but if cheeks are unavailable, replace with large chunks of lean pork. The cheeks are best served with Mashed Potatoes and Glazed Carrots or Spina