The extremely delicious part of pork deserves 5 stars: Pig cheek meat
“Each pig only has 200-300 grams of this meat, so anyone who wants to buy it will have to go to the market very early” – That’s the sharing of Ms. Nguyen Thi Lan (one of the pork sellers for 20 years at a market in Ha Dong, Hanoi).
Ms. Lan also added: “With parts like pork belly, pork loin, dragonhead meat, buttock meat, they are already familiar in the shopping list of pork when going to the market of the housewives. However, there is still a very delicious part of the meat that few people know the name of, even some people have never heard the name of that meat part”. The part of the meat that Ms. Lan has been selling for 20 years is pig cheek meat.
Pig cheek meat may sound strange to many people because they are only familiar with pork cheek meat. This is a waste. Because a pig’s cheek has two parts, the outer part is the normal cheek meat and the inner part is the pig cheek meat. The outer cheek is also delicious but it has more fat and especially not as delicious as the pig cheek meat.
The pig cheek meat is the meat inside the pig’s cheek, it is located close to the tongue. Unlike the outer cheek meat (pork cheek), it has soft and tender interlaced tendons, not hard or tough. The cheek meat can be steamed and dipped in a marinade of lime and chili, ensuring a very sweet and tender meat. It can also be grilled or braised, very appetizing. Many people even compare the pig cheek meat to the beef tenderloin, so it can be stir-fried with vegetables, offering a special and attractive flavor.
The golden characteristic of pig cheek meat is that it has many tender interlaced tendons with the meat, but the tendons are very soft, not hard or tough. This is a super likable type of meat for those who don’t like dry and tough meat or too fatty and greasy meat. Biting a piece of pig cheek meat is “extremely satisfying” because it is soft, not firm, and the tendon is soft and not “stuck in the teeth”.
What makes pig cheek meat delicious?
Braised pig cheek meat with quail eggs
To make this dish, you apply a similar recipe to braised meat. After washing the meat, you boil the quail eggs and peel them. Before braising, marinate the meat with fish sauce, salt, sugar, MSG, purple onion, and chopped chili.
When braising, add the colored water, then stir-fry the marinated meat together with coconut water to make the meat naturally sweet. Finally, add the quail eggs and you’re done. This braised pig cheek meat dish is not as greasy as normal fatty meat, but it is still soft thanks to the combination of tendon and meat.
Stir-fried pig cheek meat with vegetables
Many people also stir-fry pig cheek meat with vegetables, with a unique and delicious flavor, and is compared to beef tenderloin. You can stir-fry pig cheek meat with various vegetables such as bell peppers, French beans, young corn, etc. The fragrant and nutritious flavor from the fresh vegetables combined with the soft meat and tendon ensures that no one can resist it.
Grilled pig cheek meat
Normally, when grilled, regular meat tends to become dry and tough, but pig cheek meat absorbs the seasoning deeply and becomes tender when cooked. To save time, you can use a marinated meat grilling seasoning packet. When cooking, you can also grill with various vegetables to make a small BBQ party.
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