Wednesday, January 29, 2014

Pork Cheeks in Red Wine Sauce

Pigs have only 2 cheeks each and I wonder how much a catty (or ~ 600gr) of cheeks would cost if this low cut meat was more popular. 

So far I have tasted beef, pork and fish cheeks.  Yes, fish cheeks I learned to eat them here in Hong Kong and believe me: it’s tasty and refined. It is considered to be the best part of the fish and you are privileged if cheeks are offered to you.  The head of steamed groupers (or garoupas – 石斑魚) are indeed a delicacy (but this could be developed in another post).  If you have never tried it I recommend that you do.