Pork cheek recipe
Guancia di maiale
For years I have held a strong aversion against pork, but properly prepared this pork cheek recipe is phenomenal.
Guancia as pork cheeks are known with a more delicate Italian word is one of the cheap meat cuts, in spite of the fact that it is utterly delicious. It is also rather labour intensive. First you have to polish the meat by removing the outer tendons, and then it should be cooked over low heat for at least a couple of hours. That done you will have a generous sauce and the most tender meat imaginable. And it does not even taste like pork.