Pork cheek meat is not well known because many people are only familiar with pork cheek. But in fact, pork cheek has 2 parts, the outer part is pork cheek and the inner part is pork cheek meat.
The outer pork cheek meat is usually not as tasty as pork cheek meat because it has more fat. On the other hand, pork cheek meat has alternating soft tendons, soft fibrous tendons, not hard or chewy. It is worth mentioning that a pig only has 200-300 grams of pork cheek meat, so it is usually sold out very quickly, which is why few people know about it.
What should you pay attention to when buying pork cheek meat?
Since there is very little pork cheek meat, 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. Especially when choosing to buy, you should pay attention to the following points:
– The surface of the pork cheek meat must be dry, not wet. If you touch the meat and it feels wet, it may have been injected with water or frozen.
– The meat should be fresh, bright red, not darkened.
– The meat should not have a strange smell, not be watery, and have good elasticity.
What are some delicious dishes with pork cheek meat?
Pork cheek meat has soft tendons and alternating layers of fat in each piece of meat, so it is not tough, fibrous, or dry, but extremely tender. If you manage to buy a piece of pork cheek meat, you can make any delicious dish with it, but boiling or steaming will help retain the natural sweetness of the meat. One of the simplest dishes is stewed pork cheek meat, you can refer to the recipe to treat your family!
Ingredients:
– 500g pork cheek meat
– 1 garlic bulb
– 1 onion bulb
– Brown sugar, cinnamon, vinegar, cornstarch, cloves, pepper seeds, rice wine, soy sauce
Instructions:
– Rinse the pork cheek meat, soak it in diluted salt water to remove any fishy smell. Then cut it into bite-sized pieces.
– Peel and clean the garlic and onion. Slice the onion into petals.
– Blanch the meat in boiling water for about 3-4 minutes.
– Take out the meat, put it in a pot. Add the onion, cinnamon, cloves, garlic, and pepper one by one, pour enough water to cover the meat. Cover the pot, bring to a boil.
– When the water boils, remove the cover, add ½ teaspoon of vinegar and ½ tablespoon of rice wine to the pot. Simmer for about 7-8 minutes, then remove the cinnamon and cloves. Season with brown sugar and 3 tablespoons of soy sauce to taste. Continue simmering over low heat for about 15 minutes.
– When the meat is tender and the sauce is almost dry, dissolve ½ tablespoon of cornstarch in water and pour it into the pot. Stir well to thicken the stew sauce, then turn off the heat.
This dish has tender and delicious pork cheek meat, rich and smooth sauce, it is delicious with rice or bread.
Tips for cooking delicious pork cheek meat
Looking at the simple and easy-to-cook recipe, however, to make the dish perfect, when cooking pork cheek meat, please remember the following points.
– The cooking time should be long enough for the meat to become tender and fragrant, not tough or chewy.
– Instead of blanching in boiling water, you can briefly pan-fry the meat until golden on both sides before stewing or braising.
– When blanching the meat, you can add 1-2 slices of fresh ginger and spring onion to effectively remove any unpleasant odor.
– Instead of using rice wine, you can use apple wine or red wine to give the meat a different and more delicious flavor.
– Braised pork cheek meat can be combined with various root vegetables such as carrots or potatoes to make it even more delicious.
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