The Ultimate Guide to Pork’s Best-Kept Secret: A Cut Above the Rest

Pork Cheek, an unfamiliar delicacy for many, is touted as a culinary treasure with an exceptional flavor profile. Have you had the pleasure of tasting this exquisite meat? Let's delve into the world of Pork Cheek and uncover the secrets behind this delectable treat.

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Pork is an incredibly versatile meat, with a wide range of dishes that can be created from its various cuts. Some of the most popular pork cuts include belly, shoulder, loin, and ham. But have you ever heard of pork cheek, or more specifically, the “má đào”? Let’s explore this lesser-known cut and uncover its unique qualities.

1 What is Pork Cheek “Má Đào”?

Pork cheek, or “má đào”, is a less commonly known cut of pork, partly because it is often overshadowed by the more familiar pork cheek. However, the pork cheek actually consists of two parts: the outer cheek and the inner “má đào”.

The outer cheek tends to be less desirable due to its higher fat content. In contrast, the “má đào” is characterized by its soft, interlacing tendons, resulting in a tender and not at all tough or chewy texture. What’s more, a single pig only yields 200-300 grams of this delicate meat, making it a rare treat that often sells out quickly and is unknown to many.

Pork Cheek “Má Đào”

The unique combination of soft tendons and meat makes “má đào” a delight for those who prefer their meat neither too fatty nor too lean. Biting into a piece of “má đào” reveals a melt-in-your-mouth tenderness, with soft tendons that are anything but tough or chewy.

2 Price of Pork Cheek “Má Đào”

Due to its limited availability, those wishing to purchase “má đào” often need to arrive at the market early or place advance orders with their butcher.

Currently, the price of “má đào” at traditional markets is around 180,000 VND per kilogram, offering a unique and delicious dining experience.

For a more convenient option, online purchases from reputable sources are available at a slightly lower price of 90,000 VND.

Price of Pork Cheek “Má Đào”

3 Delicious Dishes with Pork Cheek “Má Đào”

Braised Pork Cheek “Má Đào” with Quail Eggs

To prepare this dish, simply follow your usual braising recipe with a few adjustments. Start by rinsing the “má đào” in salted water, and boil the quail eggs, peeling them afterward. Marinate the meat with fish sauce, salt, sugar, MSG, chopped shallots, and chili.

When braising, add food coloring and briefly stir-fry the marinated meat before adding coconut water to enhance the natural sweetness of the dish. Finally, add the quail eggs, and your delicious braised pork cheek “má đào” is ready to be served! This dish offers a tender and juicy alternative to traditional fatty pork dishes.

Braised Pork Cheek “Má Đào” with Quail Eggs

Stir-fried Pork Cheek “Má Đào” with Vegetables

“Má đào” is also delicious when stir-fried with vegetables, creating a unique and flavorful dish comparable to beef tenderloin. Try stir-frying “má đào” with bell peppers, peas, and corn, among other vegetables. The natural sweetness of the fresh vegetables, combined with the tender meat and tendons, makes for an irresistible and nutritious meal.

Stir-fried Pork Cheek “Má Đào” with Vegetables

Grilled Pork Cheek “Má Đào”

Unlike regular pork cuts that tend to dry out when grilled, “má đào” absorbs seasonings beautifully and remains tender. For convenience, use a pre-made grill seasoning packet, and feel free to include vegetables for a complete BBQ experience.

Grilled Pork Cheek “Má Đào”

We hope that this article has inspired you to explore the wonders of pork cheek “má đào”. Head to your local market early tomorrow and grab some “má đào” to try out these delicious recipes. Happy cooking!

Frequently asked questions

The article linked provides a comprehensive guide to an underrated pork cut – the Capicola or Coppa. It delves into the history, preparation methods, and unique qualities of this delicious, yet often overlooked, meat cut.

Capicola, or Coppa, is a traditional Italian cut of pork that comes from the neck and shoulder area of the pig. It’s special because of its distinct flavor and texture – a result of the muscle being dry-cured and aged. This process gives it a rich, nutty flavor with a tender yet firm texture.

Capicola is typically dry-cured with a mixture of salt, spices, and herbs, and then aged for several weeks or months. This curing process preserves the meat and enhances its flavor. It can be served in thin slices as part of an antipasto platter, added to sandwiches, or used as a topping for pizzas and salads.

Capicola offers a unique flavor profile that is both savory and delicate. Its texture is also appealing, providing a nice balance between tenderness and chewiness. Additionally, because it is dry-cured, Capicola has a longer shelf life compared to fresh pork cuts, making it a convenient option for charcuterie boards and snacks.

When cooking with Capicola, it’s important not to overcook it to preserve its tender texture. Quick cooking methods like pan-frying or grilling are ideal. Adding a touch of honey or brown sugar to the curing process can also enhance the flavor and create a beautiful caramelized exterior.
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