Dry-cured Smoked Pork Cheek
Highly regarded by our chef community, Dry-Cured Smoked Pork Cheek is a wonderfully tender and unctuous cut, prized for its rich, full-bodied flavour. Perfect for slow-simmering with stock vegetables and herbs, or sliced and served alongside buttery mash and greens, this versatile cut is a true culinary gem. For an added twist, allow the cooked cheek to set overnight in the fridge, then slice and pan-fry to achieve a crisp, golden exterior.
Inspiration by Chef Valentine Warner
"Very similar to guanciale, the Italian cured pork jowl, this cheek is then smoked post-curing.
Delicious simply boiled then sliced and laid upon warm lentils dressed in vinaigrette and this makes for a most delicious version of petit salé. Use the carrots and onion simmered with the smoked pork cheek to then chop and add to the lentils and herbs.
Alternatively poach it, remove the rind and take this to the coals with a barbecue sauce of molasses and ketchup or alternatively my favourite sauce of brown sugar, reduced stout, fresh ginger, pepper and blitzed with pickled walnuts.
It is delicious once poached and served with sauerkraut or mustard sauce or both accompaniments."
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Dry-cured Smoked Pork Cheek
Highly regarded by our chef community, Dry-Cured Smoked Pork Cheek is a wonderfully tender and unctuous cut, prized for its rich, full-bodied flavour. Perfect for slow-simmering with stock vegetables and herbs, or sliced and served alongside buttery mash and greens, this versatile cut is a true culinary gem. For an added twist, allow the cooked cheek to set overnight in the fridge, then slice and pan-fry to achieve a crisp, golden exterior.
Inspiration by Chef Valentine Warner
"Very similar to guanciale, the Italian cured pork jowl, this cheek is then smoked post-curing.
Delicious simply boiled then sliced and laid upon warm lentils dressed in vinaigrette and this makes for a most delicious version of petit salé. Use the carrots and onion simmered with the smoked pork cheek to then chop and add to the lentils and herbs.
Alternatively poach it, remove the rind and take this to the coals with a barbecue sauce of molasses and ketchup or alternatively my favourite sauce of brown sugar, reduced stout, fresh ginger, pepper and blitzed with pickled walnuts.
It is delicious once poached and served with sauerkraut or mustard sauce or both accompaniments."
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Description
Highly regarded by our chef community, Dry-Cured Smoked Pork Cheek is a wonderfully tender and unctuous cut, prized for its rich, full-bodied flavour. Perfect for slow-simmering with stock vegetables and herbs, or sliced and served alongside buttery mash and greens, this versatile cut is a true culinary gem. For an added twist, allow the cooked cheek to set overnight in the fridge, then slice and pan-fry to achieve a crisp, golden exterior.
Inspiration by Chef Valentine Warner
"Very similar to guanciale, the Italian cured pork jowl, this cheek is then smoked post-curing.
Delicious simply boiled then sliced and laid upon warm lentils dressed in vinaigrette and this makes for a most delicious version of petit salé. Use the carrots and onion simmered with the smoked pork cheek to then chop and add to the lentils and herbs.
Alternatively poach it, remove the rind and take this to the coals with a barbecue sauce of molasses and ketchup or alternatively my favourite sauce of brown sugar, reduced stout, fresh ginger, pepper and blitzed with pickled walnuts.
It is delicious once poached and served with sauerkraut or mustard sauce or both accompaniments."
