Peach cheek meat is what?
Peach cheek meat is not popular and not known by many people like loin meat, pork belly, or pork buttocks. This is a quite special meat because on both pigs weighing tens to hundreds of kilograms, but this meat is very rare and nutritious, many people do not pay attention to it.
There are two main types of peach cheek meat, the outer cheek meat is usually not as delicious as the peach cheek meat because it has more fat. In addition, the peach cheek meat has soft and interlaced tendons, not hard or chewy. There is only one extremely delicious and nutritious part that is not chewy but crispy, which is the inner peach cheek meat. On average, they weigh only 200-300 grams, so it is very difficult for us to buy this special meat if we do not go to the market early or do not have a specific source.
Because this meat contains soft tendons interlaced with the meat, it will be a super favorite type of meat for those who both do not like to eat tough meat and do not want too much fat causing satiety and obesity. Especially, when you bite into a piece of peach cheek meat, you cannot resist the soft tendons melting in your mouth, not chewy, instead of just dry meat that is easy to get stuck in the teeth.
What to pay attention to when buying peach cheek meat?
This peach cheek meat is very rare, so if you want to buy it, you have to go to the market early or even ask the seller to keep it for you. Especially, when choosing to buy, you need to pay attention to the following characteristics:
– The surface of the peach cheek meat must be dry, not wet. If touching the meat seems moist, it may have been pumped or frozen.
– Fresh, bright red meat color, not darkened.
– The meat has no strange smell, does not secrete water, and lacks elasticity.
How to cook delicious peach cheek meat that everyone should know
Peach cheek meat has soft and interlaced tendons and fat within each layer of meat, so it is not tough, fibrous, or hard dry. On the contrary, they are extremely tender. If you can buy a piece of peach cheek meat, you can make any dish delicious, but boiling or steaming will preserve the natural sweetness of the meat better. One of the simplest dishes is braising, you can refer to the recipe to treat the whole family!
Ingredients:
– 500g peach cheek meat
– 1 garlic bulb
– 1 onion
– Brown sugar, cinnamon, vinegar, cornstarch, cloves, peppercorns, rice wine, soy sauce
How to cook:
– Rinse the peach cheek meat, soak it in diluted saltwater to clean it and reduce the fishy smell. Then slice the meat to a moderate size.
– Peel and wash the garlic and onion. Slice the onion into petals.
– Blanch the meat with boiling water for about 3-4 minutes.
– Remove the meat and put it in a pot. Add onion, cinnamon, cloves, garlic, and peppercorns in turn, pour enough water to cover the surface of the meat. Cover the pot and bring to a boil.
– When the water boils, remove the cover, add ½ teaspoon of vinegar and ½ tablespoon of rice wine into the pot. Continue boiling for about 7-8 minutes, then remove the cinnamon and cloves. Season with brown sugar and 3 tablespoons of soy sauce to taste. Continue cooking over low heat for about 15 minutes.
– When the meat is tender and the water is almost dried, dissolve ½ tablespoon of cornstarch in water, pour it into the pot. Stir well to make the meat sauce thick, then turn off the heat.
This dish has tender and delicious peach cheek meat, flavorful and smooth sauce, and it tastes great with rice or bread.
