We’ve been told pork cheeks are both the tastiest and most interesting morsel of the pig, so we’ve skinned and peeled ours so that they’re ready for you to cook, no scraping required. Fairly uniform in shape and size, about 4 ounces each, these are flavorful braised, sous-vide, or roasted low and slow.
32 cheeks, 10 lbs average
* All perishable orders placed Thursday after 12pm EST through the weekend, will be shipped the following Monday.
For a wonderful recipe for Pork Cheeks by CHEF SERGE FALCOZ-VIGNE OF SAINT JACQUES FRENCH CUISINE, follow this link to our blog.
And here's a great recipe for Cheshire Pork Mojo Pork Cheek Tacos:
Place Dutch Oven directly on grill grates and coat with oil.
Season Pork Cheeks with salt and pepper
Once oil comes to a shimmer, place pork cheeks in the Dutch oven and sear each side. Once seared, place pork cheeks directly on the grill grate. Add oil and pour Mojo mixture into the Dutch oven. Allow mixture to bloom for a few minutes and place pork cheeks back into the Mojo mixture. Drop grill dome temperature down to 300 degrees and let braise for about 2 hours.
Serve on fresh tortillas with sliced mango, queso fresco, and garnish with fresh Cilantro.
1 tsp Pepper
2/3 cup Lime juice
1/3 cup Orange juice
1 Yellow onion, diced
1 Tbsp Oregano, dried
1 bunch Parsley, roughly chopped
Combine all ingredients except oil and refrigerate for at least 2 hours.
I've just recently opened a new restaurant Hoppin' John in Elizabeth City NC. I cook these at 200 degrees for 18 hours in duck fat!! (Confit) They are on our signature dish Hoppin' John, which is an old school Southern favorite with New South flare!! Thank you Heritage Farms! Jimmy Strickland/Chef de cuisine/owner
I braised these pork cheeks in beer, water, onion, garlic, ancho and guajillo peppers, oregano, and bay leaf... served as pork tacos.., absolutely delicious! Loved the unique texture. The order process was also awesome and delivery right on time. Thank you!