Health & Life

The pig’s trotter: Tender, flavorful, and more nutritious than beef. Don’t miss out on this tasty treat!

Do you know which part of the pig is the most sought after?

8 March, 2024

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Pork is the most common food in Vietnamese families. Pork has different parts such as shoulder meat, belly, thigh, ribs, ham… However, there is a very delicious part that is only about 2-3 ounces and can only be bought if you go to the market early, that is cheek meat.

Usually we hear about cheek meat, but in fact this cheek meat has two parts, outer cheek meat and cheek meat. If the outer cheek meat has a lot of fat, the inner cheek meat has a layer of tender meat and alternating layers of fat. The tendon in the cheek meat is soft, thin, not hard and tough. This is an extremely delicious part and often sells out quickly, so it is difficult to buy. Many long-time sellers say that cheek meat is almost the best meat part of the pig.

What should I pay attention to 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 reserve it. Especially when choosing to buy, you need to pay attention to the following characteristics:

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

– The meat color is bright, pink, not black.

– The meat has no strange smell, does not release water and is not elastic.

What is good to cook with cheek meat?

Cheek meat has tender tendons and alternating layers of fat in each layer of meat, so it is not tough, fibrous or dry, but extremely soft. If you can get 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 braised, you can refer to the recipe to treat the whole family!

Ingredients:

– 500g cheek meat

– 1 garlic bulb

– 1 onion

– Brown sugar, cinnamon, vinegar, cornstarch, cloves, peppercorns, rice wine, soy sauce

Instructions:

– Rinse the cheek meat, soak it in diluted salt water to clean it and reduce the fishy smell. Then cut into bite-sized pieces.

– Peel and clean the garlic and onion. Cut the onion into wedges.

– Blanch the meat with boiling water for about 3-4 minutes.

– Remove the meat, put it in a pot. Add onion, cinnamon, cloves, garlic, peppercorns, pour water just enough to cover the meat. Cover, bring to a boil.

– When the water boils, uncover, add ½ teaspoon of vinegar and ½ tablespoon of rice wine to the pot. Continue to boil for about 7-8 minutes, then remove the cinnamon and cloves. Season with brown sugar and 3 tablespoons of soy sauce to taste. Continue to simmer over low heat for about 15 minutes.

– When the meat is tender and the sauce is almost dry, dissolve ½ tablespoon of cornstarch with water, pour into the pot. Stir to thicken the meat sauce, then turn off the heat.

This dish has soft and delicious cheek meat, rich and smooth sauce, and is delicious with rice or bread.

Tips for cooking delicious cheek meat

Looking at the recipe, it is quite simple and easy to cook, however, to make the dish perfect, when cooking cheek meat, remember the following points:

– The cooking time should be long enough for the meat to be tender, fragrant, and not tough.

– Instead of blanching the meat with boiling water, you can fry the meat lightly on both sides before stewing or frying.

– When blanching the meat, you can add 1-2 slices of fresh ginger and spring onion to effectively remove the fishy smell.

– Instead of using rice wine, you can use apple wine or red wine to make the meat more flavorful and delicious.

– Braised cheek meat can be combined with other vegetables such as carrots, potatoes, which are also very delicious.

Frequently asked questions

Given its rarity, purchasing pork cheek meat requires some planning. It is advisable to arrive at the market early in the morning to increase your chances of finding it. Alternatively, you can reserve it in advance by contacting the seller directly. When selecting the meat, look for dry surfaces without any wetness, as this could indicate the presence of added water or freezing. Opt for bright, pink-colored meat and avoid any with a black appearance. Ensure the meat has no strange odor, does not release water, and displays some elasticity.

Pork cheek meat is versatile and can be prepared in a variety of dishes. Its tender texture and layers of fat ensure that it won’t turn tough, fibrous, or dry during cooking. Boiling or steaming are excellent choices to showcase the natural sweetness of the meat. For a simple yet delicious option, try braising the cheek meat with a bulb of garlic, an onion, and a blend of spices like cinnamon, cloves, peppercorns, and soy sauce. The resulting dish will be tender and flavorful, perfect for enjoying with rice or bread.

To elevate your pork cheek meat dish:

Allow sufficient cooking time for the meat to become tender and fragrant without toughness.
Instead of blanching, try lightly frying the meat on both sides before stewing or braising.
Add fresh ginger and spring onion during blanching to eliminate any fishy odor.
Substitute rice wine with apple wine or red wine for enhanced flavor.
Combine braised cheek meat with vegetables like carrots or potatoes for a heartier meal.