How to Cook Pig Cheeks: Oyster Cut Cheeks

Pig cheeks, particularly the oyster cut, are a hidden gem in cooking. Their natural marbling and rich flavour make them perfect for a variety of methods, from slow braising to quick grilling or pan-frying. Whether you’re after melt-in-the-mouth tenderness or a crisp, caramelised finish, pig cheeks adapt beautifully to different preparations, offering a delicious and satisfying dish every time.

INGREDIENTS

Tender, rich, and full of character, they’re perfect for slow cooking, roasting, or even transforming into something a little more adventurous. If you’ve got your hands on oyster cut pig cheeks from Grid Iron Meat, you’re in for a treat. These small, meaty cuts come from the cheek of the pig and offer a melt-in-the-mouth texture when cooked properly.

Here’s everything you need to know about preparing and cooking them, including a step-by-step method for a multi-cooker.

METHOD

Preparing Pig Cheeks

Trimming: Oyster cut cheeks often arrive neatly prepared but inspect them for any excess fat or sinew. A quick trim with a sharp knife ensures they’re ready for cooking.
Marinating (Optional): To boost the depth of taste, consider marinating the cheeks in red wine, beer, or cider with aromatics such as garlic, rosemary, or thyme for a few hours or overnight.

Cooking Methods for Pig Cheeks

1. Slow Braising

This is the classic method for pig cheeks, ideal for bringing out their tender, gelatinous texture.

What You’ll Need: Stock, red wine or cider, onions, carrots, celery, garlic, fresh herbs (thyme or bay leaf), and seasoning.
Method:
- Brown the cheeks in a hot pan with a little oil until golden on all sides.
- Remove the cheeks and sauté chopped onions, garlic, and carrots in the same pan.
- Deglaze with wine or cider, then add stock.
- Return the cheeks to the pan, add herbs, and season to taste.
- Simmer gently on low heat for 2–3 hours or until the cheeks are fork-tender.
- Serve with creamy mashed potatoes or polenta.

2. Roasting

If you prefer something with a crispier exterior, roasting is the way to go.

What You’ll Need: Olive oil, garlic, rosemary, and salt.
Method:
- Preheat your oven to 160°C (fan).
- Rub the cheeks with olive oil, minced garlic, rosemary, and a generous pinch of salt.
- Place them in a roasting dish with a splash of stock or white wine.
- Cover tightly with foil and roast for 1.5–2 hours.
- Remove the foil for the last 20 minutes to allow the cheeks to brown beautifully.

3. Multi-Cooker Method

For speed and convenience, a multi-cooker works wonders with pig cheeks, offering a pressure cooking option to cut down the cooking time or slow cooking for traditional results.

What You’ll Need: A multi-cooker, stock, cider or beer, onions, garlic, carrots, and spices (paprika or a pinch of chilli works well).
Method:
1. Sear: Use the sauté function on your multi-cooker to brown the cheeks on all sides with a little oil. Remove and set aside.
2. Build the Base: Add onions, garlic, and carrots to the multi-cooker, and sauté until softened.
3. Deglaze: Pour in cider or beer, scraping up any browned bits from the bottom. Add enough stock to almost cover the cheeks and season with salt, pepper, and spices.
4. Pressure Cook: Return the cheeks to the pot. Seal the lid and pressure cook on high for 30–35 minutes.
5. Reduce (Optional): Once cooked, remove the cheeks and use the sauté function to reduce the cooking liquid into a rich sauce.
6. Serve: Plate the cheeks with crusty bread or creamy mash to soak up the sauce.

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Rare Breed Pork – Cheek – (Oyster)

A single muscle from the centre of the pork jowl.

These oyster cut cheeks are marbled with fat that gives them tremendous flavour when slow cooked.

These delectable morsels are a hidden gem in the world of meat cuts. Oyster cut pork cheeks are a true delicacy, known for their exceptional tenderness and rich, tasty meat.

£18.50

Great Sides and Matches for Pig Cheeks

Pig cheeks, whether braised, pan-fried, or grilled, are rich and deep in flavour. They pair beautifully with sides that balance their richness or complement their tender texture. Below are some excellent options:

Starchy Sides

Mashed Potatoes: Creamy mashed potatoes, perhaps with a touch of garlic or mustard, create a perfect bed for saucy braised cheeks.
Polenta: Creamy polenta or grilled polenta cakes work well, soaking up the juices from the dish.
Rice: Fluffy white rice or a more robust wild rice blend pairs nicely, particularly with braised or Asian-inspired grilled cheeks.
Potato Gratin: A cheesy or herby gratin adds a comforting, indulgent side.

Vegetables

Roasted Root Vegetables: Carrots, parsnips, and turnips caramelise beautifully and enhance the natural sweetness of the cheeks.
Sautéed Greens: Spinach, kale, or Swiss chard with garlic and lemon provides a fresh, slightly bitter contrast to the rich meat.
Braised Red Cabbage: Sweet and tangy red cabbage with apple and vinegar complements braised cheeks beautifully.
Green Beans Almondine: Buttered green beans with toasted almonds add a crunchy, fresh note.

Salads

Apple and Fennel Slaw: Crisp, refreshing, and lightly dressed, this slaw cuts through the richness of the meat.
Citrus Salad: A salad with orange or grapefruit segments, thinly sliced red onion, and a honey-mustard dressing offers brightness and acidity.
Grain Salad: A warm farro or barley salad with roasted squash and pomegranate seeds balances heartiness with sweetness.

Sauces and Condiments

Apple Sauce: A classic pairing for pork, it adds a lovely sweet-tart flavour.
Mustard Sauce: A creamy or grainy mustard sauce enhances pan-fried or grilled cheeks.
Chimichurri: Herbaceous and tangy, chimichurri works well with grilled cheeks.
Red Wine Jus: Rich and glossy, perfect for braised cheeks.

Bread and Sops

Crusty Bread: Ideal for soaking up sauces, a good artisan bread adds texture and flavour.
Yorkshire Pudding: Light and airy, it’s fantastic for holding a braised cheek’s sauce.

Matches for the Flavours

Fruit-Based Pairings: Apples, pears, or quince enhance the natural sweetness of pig cheeks.
Herbs and Aromatics: Thyme, rosemary, and bay leaf are classics, while coriander and lemongrass offer a more global twist.
Acidic Notes: A splash of balsamic vinegar or a squeeze of lemon helps balance the rich, fatty meat.

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Hot Tips

Pairing: Pig cheeks love bold flavours. Think robust red wines, herby mash, or tangy sides like braised red cabbage.
Leftovers: Shred leftover cheeks and use them in tacos, wraps, or pasta sauces for an easy next-day meal.
Storage: Cooked cheeks can be stored in the fridge for up to three days or frozen for up to three months.

Pairings

For Braised Pig Cheeks

Rich, slow-cooked dishes call for drinks with depth and structure to complement the robust flavours.

Red Wine:
- Bold reds like Malbec, Shiraz, or Cabernet Sauvignon offer rich, tannic structures that pair beautifully with braised cheeks and hearty sauces.
- For lighter braises with white wine or tomato bases, try a Pinot Noir or Grenache for a fruit-forward balance.
Dark Beer:
- Stouts and porters, with their roasted malt and chocolate notes, pair perfectly with the richness of braised meat.
- Belgian Dubbel or Trappist ales also work wonderfully, offering caramel and spice flavours.
Whisky:
- A dram of smoky or peaty Scotch whisky can enhance the deep, savoury notes of slow-cooked pig cheeks.
Hard Cider:
- A dry or slightly off-dry cider cuts through the richness and adds a refreshing, fruity complement.

For Pan-Fried Pig Cheeks

Quickly cooked cheeks with a golden crust pair well with lighter, refreshing drinks that enhance the caramelised edges.

White Wine:
- A crisp white like Sauvignon Blanc or Grüner Veltliner works well, cutting through the buttery richness of the dish.
- For cream-based sauces, try a lightly oaked Chardonnay or a Viognier.
Sparkling Wine:
- Champagne or a dry Prosecco offers effervescence to cleanse the palate and balance the richness.
Pale Ale:
- Light and hoppy beers like an IPA or pale ale provide a zesty contrast to the meat.
Gin and Tonic:
- The herbal and citrus notes of a good G&T are excellent for complementing the richness while staying refreshing.

For Grilled Pig Cheeks

Grilled dishes, often with smoky or sweet marinades, pair well with drinks that echo or balance those flavours.

Rosé Wine:
- A dry rosé with bright berry notes complements the caramelisation from grilling.
Lager or Pilsner:
- Crisp, light beers like lagers or pilsners refresh the palate between bites.
Cocktails:
- A smoky Mezcal Margarita or Old Fashioned brings a deeper dimension to the grilled flavours.
Fruit Cider or Perry:
- Pear cider (perry) or a fruit-infused cider works beautifully, adding lightness and fruity acidity.

Non-Alcoholic Options

For those seeking non-alcoholic pairings, these choices work beautifully:

Herbal Tea: A chilled hibiscus tea or hot chamomile complements the meat without overpowering it.
Sparkling Water with Citrus: Add lemon, lime, or orange slices for a refreshing palate cleanser.
Apple Juice: Served slightly chilled, it mirrors classic apple and pork pairings.
Kombucha: A tangy, slightly effervescent kombucha (ginger or apple-flavoured) complements the richness of pig cheeks.

General Tips for Pairing

Match intensity: Richer dishes work best with full-bodied drinks, while lighter preparations benefit from fresher, zesty options.
Balance fat: Acidity and carbonation help cleanse the palate and cut through the natural fattiness of pig cheeks.
Complement flavours: Look for drinks that echo the dish’s key flavours (e.g., fruity, smoky, or herbaceous).

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