They seem like a trend\u00a0 now, Masterchef contestants are cooking them,\u00a0 Jason Atherton in Saturday Kitchen did too,\u00a0 so it was time for me to make my way to the butcher’s and place the order.\u00a0 I’m a big fan of ox cheeks, even managed to convince Florek to them, but my last night’s effort with pork cheeks was not a triumph, I must say.\u00a0 They didn’t look the part\u00a0 when I was preparing them, I’ve removed quite a lot of fat and sinew and them proceeded to braise them they way I would do ox cheeks, but for less than 2 hours, as the size was considerably smaller. While they were braising, I’ve made a side of roasted, grated beetroot and some dauphinoise and then when I tasted them shortly before serving- I quickly panfried 2 eggs for Florek, I knew he would not be enjoying pork cheeks. There were 2 or 3 pieces of beautifully tender meat that I ate and rather liked, but mostly I ended up with lots of fatty pork, the texture of which did not appeal to me at all. The sauce was lovely and rich and I saved it, but the pork went to the bin, sorry to say.<\/p>\n
I’m glad I tried, for the science, but will not be running back to Toby’s for some more.<\/p>","protected":false},"excerpt":{"rendered":"
They seem like a trend\u00a0 now, Masterchef contestants are cooking them,\u00a0 Jason Atherton in Saturday Kitchen did too,\u00a0 so it was time for me to make my way to the butcher’s and place the order.\u00a0 I’m a big fan of ox cheeks, even managed to convince Florek to them, but my last night’s effort with … Continue reading Pork cheeks.<\/span>