Each pig only has a 2-ounce body part: Valuable no less than a health supplement, eating a lot without getting obese

When going to the market, most people only care about pork belly, pork loin, or pork butt. They also like spare ribs, but in fact, the pig only has a small part composed of about 200g.

However, that is the best part of the pig, with a delicious taste and high nutritional value, as valuable as thousand-year-old ginseng. That is the cheek meat.

Things to note when buying cheek meat

This cheek meat is very rare, so if you want to buy it, you have to go to the market early or even tell the seller in advance to keep it for you. When choosing to buy, pay attention to the following characteristics:

The surface of the cheek meat must be dry, not wet. If you touch the piece of meat that looks wet, it may have been pumped with water or frozen.

The meat should be bright red, not blackened.

The meat should not have a strange smell, not be watery, and still be elastic.

Sautéed cheek meat with vegetables

Many people also stir-fry cheek meat with vegetables, which has a unique and delicious taste, and is considered as the beef tenderloin of the pig.

You can stir-fry cheek meat with various vegetables such as bell peppers, snow peas, young corn, etc. The sweet and fragrant taste from fresh vegetables, along with the tender meat fibers, is irresistible.

Grilled cheek meat

If regular meat is easy to become dry and tough when grilled, cheek meat absorbs spices deeply and becomes tender.

To save cooking time, you can use marinated barbecue seasoning. When cooking, you can grill with various vegetables to create a small BBQ party.