The saleswoman observing me decided to make my task easier and mentioned that she had beautiful, plump pork cheeks that would taste excellent after being braised in their sauce. Unfortunately ...

But things like pork cheeks or trotters defeat me. Particularly trotters, where I'm worried about nasty sinewy or fatty bits or lots of bones. How do you cook these parts to make the most of them?

The pork cheeks are a slow roast, with plenty of liquid to ensure they are meltingly tender. Pork and beef cheeks are one of my favourite cuts. Ask your butcher for pork cheeks (I expect you have ...

Gio xao, a staple of northern Tet celebrations, combines simple ingredients to create a dish with diverse textures – from the crunchiness of pork ear to the richness of pork cheek. This dish has two ...

Pigs’ cheeks are fairly hard to find, although some butchers will prepare them for you (you may need to order them in advance).

“Why is it stranger to eat a beef cheek than a cow’s back ... the odd bits with recipes for chitterlings (intestines) and pork hock and beans but that’s not the focus.

Remove the meat and place into a bowl. Peel the tongue and slice. 2. Season the pork cheeks and place into a large pan with a drizzle of olive oil. Cook over a high heat and colour all sides.