I have had pork cheeks at couple of local restaurants and would love to make some at the house. I have no experience working with them though and nor has anyone I know. I was looking for any preparation advice. I want to do a cheek and belly duo and braise one in an IPA and one in a stout. Has anyone tried this and if so how did it turn out?
From what I saw of braising them on Man vs Food,they're like fresh cooked balony braised. this old black lady made a bitchin lookin sammich outta them hog jowls. Braised then smoked with pecan or cottonwood would be great & more southern in flavor.