I've made a boo-boo, and I need a good cook to tell me what to do...

[QueenJane]

DH was working away, so I decided to make a nice dinner for him coming home. I like to think I'm proficient in the kitchen. I found a recipe for a lovely pork casserole using cheeks. Never used them before, but have used beef cheeks and they were super delicious. Went to our local butcher and asked him to order in 12 pork cheeks, which is what the recipe asked for to serve 4. He looked a bit puzzled, but I had my confident pants on and he didn't say anything else. The next day I went to collect, and the butcher appeared with two large bags of meat, 7kg in all, totalling £60 . Obviously it was my stupid mistake, so I didn't say anything, paid and left.

Having got home I've realised that the recipe asked specifically for 12 pork cheek "medallions, not the whole cheek". So I basically have 6 pig's faces in my freezer and no clue what to do with them. Can I make casseroles with the whole cheeks? What can I do with them??

That's similar to rillettes I think?

^^

Now you're talking! Rillettes are great.

We'll let you off, I suppose, about the Famous Five. Shame you can't make fruitcake out of pigs cheeks.

Each piece is about 10 inches long. I think you're talking about what I should have asked for bilbodog!

Thank you Tattybear, that does sound delicious.

I don't have any doubts they're pig cheeks, but without being too graphic for some...I basically have the whole cut from jaw to under the ear, complete fat covering included. There is a lot of meat there too, although it's difficult to compare price to other cuts because there is a lot of fat to remove.

queenjane don't worry these things happen.pork cheeks are great though.and take very little to braise to perfection.they are best when you have the time though but this can be great for when you want to prep and leave.
don't let people guilt post get to you.its goading.unreasonable.we eat animals get over it!(sorry rant over)

winkypedia.net/2011/03/07/roast-pig-cheeks-far-better-than-braised-ones/
www.spainbuddy.com/easy-pork-cheeks-recipe/
www.bbc.com/food/recipes/braised_pig_cheeks_with_47819
www.bbcgoodfood.com/recipe/sherry-braised-pig-cheeks
www.foodism.co.uk/recipes/make-this-iberico-pork-cheeks/
www.theguardian.com/lifeandstyle/2013/feb/03/nigel-slater-pigs-cheeks-recipe
www.seriouseats.com/recipes/2012/01/pork-cheeks-braised-in-tomato-wine-sauce-recipe.html
www.deliciousmagazine.co.uk/recipes/braised-pigs-cheeks-with-caramelised-leeks/

OP they also cook beautifully in a pressure cooker. Much faster than a slow cooker (obviously), and beautifully tender. They can be a bit tough cutting raw, so next time ask your butcher to trim off the fat etc.

Any chance it could be roasted and a crackling, or sliced thinly, and fried crisp for a stir fry.

I like crispy pork☺

I have an update!

I cut the best of the meat into chunks and slow cooked it and it was melt in the mouth delicious! I found the cheeks specified in my recipe, small round ‘pillows’ of meat about the size of a jam jar lid. That’s what I should have asked for... As it stands, I am definitely out of pocket, but determined to make the most of it

You can turn the fatty rind into scratchings, quite easily...

Whatever you decide to make with them, slow cook them. You could make a lovely bolognasie, casseroles, or a nice pie!

Just RTFT and I’m in awe of all you great cooks!

Well done op, sounds delicious.

I really think any decent butcher would have queried your order though - as I imagine most people would actually only want to medallion bit of the cheek not the entire jaw area.