Cheek

The cheek is located in the jaw.

Did you know?

Do not confuse the cheek with the jowl. The cheek is smaller and does not need to be cut.
Cheeks are very popular with restaurant owners, as they become extremely tender after slow cooking. They give sauces a unique richness and consistency.
The cheek is made of lean meat and collagen.

Availability

You can get fresh cheeks in ethnic markets or order them from some butchers and specialty grocery stores. You can also find jowls in the frozen ready-to-eat section.

Cooking method	Instructions
In The Oven	Place oven rack in middle position and preheat oven to 165 ^oC (325 ^oF). In an oven-safe pot, sear cheek on all sides. Add broth and seasonings. Bake cheek for 2–3 hours or until meat is very tender.
Slow cooker	Place cheeks in the slow cooker and cover with broth. Cover and cook for 6–8 hours on low, or 4 hours on high.
Sous vide	Place pork cheeks in a sous vide cooking bag and season to taste. Remove air from bag. Set the thermocirculator at 82.2 ^oC (180 ^oF). Once the water has reached the desired temperature, immerse the bag in the water and leave to cook for 10 to 20 hours. Remove bag when cooking is complete.

Discover more cuts