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Old 08-27-2013, 05:44 AM   #1
danielofthedale
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Oct 2011
Monticello, Georgia
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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?

 
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Old 08-27-2013, 06:29 AM   #2
adiochiro3
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Dec 2012
Dublin, CA
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I cure them, smoke them and turn them into bacon. Awesome eats. Don't know about braising, though. Bet that is very tasty as well.
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Old 08-27-2013, 07:29 PM   #3
CreamyGoodness
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I would think most braising recipes for pork belly would work nicely for cheek as well...
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
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Old 08-27-2013, 08:07 PM   #4
unionrdr
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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.
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Old 08-27-2013, 08:09 PM   #5
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I like all of those words.
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See, that's where the real story is.
In the competition for the attention of the space aliens.
Everyone's equal in the eyes of God, but the space aliens, you've got to figure they would play favorites.




YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
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