{"id":1237,"date":"2020-07-31T09:01:56","date_gmt":"2020-07-31T01:01:56","guid":{"rendered":"https:\/\/culinaryambition.com\/?p=1237"},"modified":"2023-07-01T17:37:55","modified_gmt":"2023-07-01T09:37:55","slug":"pork-cheeks-white-peaches","status":"publish","type":"post","link":"https:\/\/culinaryambition.com\/pork-cheeks-white-peaches\/","title":{"rendered":"Grilled Pork Cheeks With White Peaches"},"content":{"rendered":"\n

Pork cheeks are the little nuggets of flesh found in the cheek of the pig. They are low fat and relatively lean, and like hock meat, they are surrounded by tissue and collagen. When braising for a stew or in a casserole, the meat breaks down into tender flesh that melts in the mouth.<\/p>\n\n\n\n

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Because this cut is often overlooked and less well known, your butcher will not always have it readily available. If you plan to make this dish, order in advance.  Three pork cheeks per person is a perfect main portion size as the fat melts during cooking and the volume will shrink significantly. <\/p>\n\n\n\n

Pork and apples are a classic match but this week it\u2019s all about fresh peaches, so we are pairing this dish with white peaches and using them in 2 different ways.<\/p>\n\n\n

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Grilled pork cheeks with white peaches<\/h2>\n
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Pork cheek meat breaks down into tender flesh that melts in the mouth.<\/span><\/div>\n
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