Description

Pork cheeks are more correctly called the jowl. In South Africa our heritage is to cook the pork head. However with “nose to tail” eating still trending in America and Europe pork cheeks have become a highly prized and in demand cut. This cut is fatty (think of soft brisket fat), with some sinew (similar to a sirloin back sinew) and some of the most delicious meat. Best cooked low n slow in an liquid that includes acid to break down some of the tougher sinews. For a fancy flair finish off on a charcoal braai. The average cheek weighs around 1kg and is perfect if served on fajitas, in pitas or shredded over sorghum.

1 x 1kg PORK CHEEKS