Pork cheeks, as the name would suggest, are the little nuggets of flesh found in the cheek of the pig. Not to be confused with the jowl, which is the surrounding area of the face and is more fat (albeit tasty fat) than meat. The cheeks are meaty little portions marbled with fat, which make them melt-in-the-mouth tender once slow cooked.
Often overlooked, these are a cheap little cut and make a stew or casserole that little bit more special. As they are quite underused, you may need to order from your butcher especially. Due to the fat content which melts away during cooking, they shrink quite a bit so bear this in mind when purchasing; 2–3 per person is a good main portion size.
