As with all parts of the Iberico pig, the pork cheeks are a succulent delicacy that melts in your mouth and has a delicate nutty flavor due to the high amounts of soft fat. They do best with slow cooking, such as by being braised, or in a stew.
You might expect pork cheeks to be fatty and not particularly flavorful, but they are actually very meaty, with marbling of fat such as you find with any cut of meat from an Iberico pig.
Keep reading to learn what to expect with Iberico pork cheeks, and why they may be worth trying out.
Slow Cooked Iberico Pork Cheeks
To get the most flavor from Iberico pork cheeks, a slow cooked method with a lot of vegetables and wine gives you the best flavor. Around the world, pork cheeks are a soft, tasty delicacy that are much meatier than people expect.
However, when made with Iberico pork, this delicacy is only enhanced. It is soft, flavorful, and will put other meats to shame. It is fork tender and melts in the mouth, leaving behind a wonderful, nutty taste that will be hard to forget.
The three recipes below all use Iberico pork cheeks, so you know that you are getting a recipe that fits the flavor of your meat. You can see there are a few flavor profiles, such as garlic and thyme, that work best.
You can also see that starchier foods like potatoes and carrots work well with the richness of the meat to create a balanced meal.
Common Iberian Pork Cooking Methods
Braised Pork Cheeks with Port Wine and Honey | On top of your Iberico pork cheeks, you will also need: - Onion
- Shallots
- Green apple
- Carrots
- Red pepper
- Garlic
- Port wine
- Fingerling potatoes
- Bay leaves
- Honey
- Thyme
- Parsley
- Salt
- Pepper
- Oil
- Beef stock
It will take about 4 hours to make, and you can see the rest of the recipe here, if you are interested. |
Stewed Pork Cheeks with Mash and Broccoli | Other ingredients: - Oil
- Onion
- Flour
- Salt
- Pepper
- Garlic
- Cumin
- Smoked paprika
- Sherry vinegar
- Beef or pork stock
- Parsley
- Butter beans
- Broccoli
- Almonds
This one only takes about 2 hours, and you can find the recipe here. |
Sherry Braised Pork Cheeks with Roasted Garlic Mashed Potatoes | Besides your pork, you will need: - Oil
- Banana shallots
- Carrot
- Celery
- Bay leaves
- Thyme
- Flour
- Beef stock
- Amontillado sherry
- Salt
- Pepper
- Potatoes
- Garlic
- Butter
- Olive oil
- Milk
This is another three to four hour recipe, found here. |
Other Ways to Use Iberian Pork Cheeks
While Iberico Pork cheeks are most often slow cooked and served in a stew or as a roast, there are other ways to savor these delicious meats. If you want to try something interesting or different, here are some other options.
- Iberico Pork Cheek, pulled pork, ‘burgers’.
- If you want a slightly different flavor, try smoking them on a grill before braising.
- You can also just slow cook them in the smoker.
- Grilled Iberico pork cheeks, served with fava beans and an apple, mint, and sherry Jus.
- The list goes on.
As long as you remember the basic flavor profile and that starchy foods pair the best with it, while flavors like red wines, sherries, garlic, onion, and thyme are all excellent to use with your pork cheek, you can make a wide variety of unique food combinations. In time, you will see that Iberico pork cheeks work in just as many meals as other parts of the pig.
You no longer have to stick with common pork chops and loins. By venturing out, you get a variety of different meal options while still encompassing that delicious Iberico flavor.
Final Thoughts
Pork cheeks can be a little intimidating-sounding when you first go to use them. They sound like they should be tough, fatty pieces of meat that are easy to mess up without proper planning, and with Iberico pork, you don’t want to waste a bit of it.
However, with time and patience, Iberico pork cheeks can be just as delicious and succulent as any other cut. Some people actually find it their favorite due to the rich flavor, but lower fat content, making it a lean piece of meat.
Iberico pork cheeks also allow for different flavor profiles than other cuts of meat from an Iberico pig. Most other cuts do best with just a little bit of salt and pepper, or maybe some fresh herbs. But with the cheeks, you can utilize the rich flavor of the pork and enhance it with heavier flavors like beef stock.
Even braised in a sauce, the delicate flavor of Iberico pork shines through, making it distinct from other types of pork or any other meat you may have tried before.
FAQs
Cook it: For the whole rack, sear it on high heat and finish it in the oven at 350ºF (about 30 minute for every 1 pound of meat). Or, cut it into individual chops and cook for 4 minutes on each side on high heat.
What are Iberian pork cheeks? ›
Iberian cheek is a piece that is a cut of meat coming from the masseter muscles of the Iberian pig, also known as jaw. It is a short, quadrilateral muscle of about 100 grams of weight and formed by two fascicles: one anteroexternal (superficial) and another posterointerno (deep).
Are pork cheeks tough? ›
Around the world, pork cheeks are a soft, tasty delicacy that are much meatier than people expect. However, when made with Iberico pork, this delicacy is only enhanced. It is soft, flavorful, and will put other meats to shame.
Are pig cheeks good to eat? ›
The cheeks are meaty little portions marbled with fat, which make them melt-in-the-mouth tender once slow cooked. Often overlooked, these are a cheap little cut and make a stew or casserole that little bit more special. As they are quite underused, you may need to order from your butcher especially.
What do pig cheeks taste like? ›
What does whole pork cheek taste like? Pig cheeks have an incredible depth of flavour. They will often take on the characteristics of the cooking liquor, so make sure you pick something you would enjoy drinking (not that old, opened bottle of wine that is now closer to a vinegar).
Does Iberico pork need to be fully cooked? ›
Fresh Iberico pork
Iberico Presa: Presa is considered the finest cut of the Iberico pig. Cut from the muscle attached to the shoulder at the head of the loin, it is best cooked medium to medium rare. Iberico Secreto: This is the 'secret' cut that butchers like to keep for themselves!
Is Iberico pork really healthy? ›
Luckily, Iberico is quite healthy for you! Acorn-fed Iberico pigs are left to walk and graze, developing natural muscle along with fat. The uniqueness of Iberico lies within those layers of fat: a fat that's healthy, full of oleic acid, which is known for lowering bad cholesterol and increases the good kind.
Why is pork cheek so expensive? ›
Pork Cheeks are a small piece of meat & therefore more expensive to produce than simple heavy Pork Cuts. There only 2 pieces per Pig at 80g each, they need expert butchers to cut them with low yields as such a small piece.
What is pork cheek meat called? ›
In terms of cooking with guanciale, also called pork cheek or jowl, has a lot of similarities to bacon, which means you can substitute it in many recipes that call for those ingredients; it's no surprise it surfaces a lot in pasta dishes.
How to cure pig cheeks? ›
Grab a large dish, place the jowl in (meat side up) and sprinkle over all the salt, cracked pepper, and optional flavourings (in this case the garlic, rosemary leaves, and chili flakes) and rub/massage the dry mix all over the meat side – give it all a good rub in – then with what hasn't stuck to it, rub over the skin ...
'Nose to tail' advocates believe the only part of the pig you can't eat is the squeal. However, some of the by-products are classified as inedible such as: Bones/nails - these are ground up to use in fertilisers and minerals for feed. Hair - this is processed into brushes and upholstery.
Are pork cheeks cheap? ›
Pig's cheeks are great value cuts of meat best cooked by braising or slow cooking. The resulting meaty goodness is definitely worth the wait! Cook on a low heat for a few hours and serve with mustard mash and a rich gravy.
Is cheek meat expensive? ›
Beef Cheeks Aren't Expensive
Compared to popular steak cuts like Porterhouse, beef cheeks aren't an expensive cut of meat. Due to their increasing popularity, beef cheeks prices are around $14 per lb.
What is pig cheek delicacy? ›
Pork jowl is a cut of pork from a pig's cheek. Different food traditions have used it as a fresh cut or as a cured pork product (with smoke and/or curing salt). As a cured and smoked meat in America it is called jowl bacon or, especially in the Southern United States, hog jowl, joe bacon or joe meat.
Is pork cheek like bacon? ›
Jowl bacon is to the South what guanciale is to Italy. A fatty, silky chunk of awesome. It is what you think it is. Bacon, made not from pork belly, but from the cheeks of the hog, known as pork jowl — which you'd understand if you've seen fat pigs in a barnyard.
What is the tastiest part of a pig? ›
Roasted pork loin is probably one of the best parts of the pig. pork loin can be made bone-in or boneless, Grilled, smoked or slow-roasted on a barbecue with whatever spices and sauces you like, the roasted pork loin is a firm favorite among chefs.
Can Iberico pork be eaten medium rare? ›
But we're here to tell you that there's nothing to fear, especially when it comes to high-quality Ibérico. Cooking your Ibérico pork steak to medium-rare is not only far more delicious, it's perfectly safe.
What is special about Iberico pork? ›
Iberico Pork comes from the distinctive Black Iberian Pig. Native to areas of Portugal and central and southern Spain, the pigs' diet of acorns and elements of the natural forests in these areas impacts the meat directly, giving it a nutty, evocative flavour.
What's the difference between Iberico pork and normal pork? ›
The meat is more flavorful, more juicy, and very distinctive. Furthermore, the predominantly acorn diet of the pigs give a very particular flavor to the pork You can taste a unique nutty flavor in Iberico pork which makes the meat very special. Iberico pork meat is the richest pork you can find.
Is Iberico pork worth it? ›
It has a very distinct flavor and is much more tender than other cuts of meat. Since it is of such high quality, you also need to know that the price is high as well. The marble pattern gives it its juiciness and just the right amount of grease giving you a lightweight and perfect piece of meat.
