Tuesday, October 16, 2012

Slow cooked pork cheeks

Recently, a few customers said that my Hoisin Pork was not tender enough and was on the dry side. This was a challenge as sometimes my supplier would give me relatively lean pork butts.

So I decided to give pork cheeks a try. These are relatively very marbled and slightly chewy. Usually, Thai restaurants love this cut and grill them and slice them very thinly when serving.

I got some cheeks at the market and slow cooked them for 48 hours. They turned out extremely tender and moist. Now to see what sauce would go well with this.

No comments:

Post a Comment