Comments on: Pork Cheek Ragù

By: Anonymous

Anonymous — Sat, 11 Feb 2012 05:38:00 +0000

I made this last week and it was DELICIOUS! My butcher sells pork cheeks and pork jowls as two different things. So the jowl is almost all fat and skin, but the cheek is very lean. I asked for the jowl but when he showed it to me I knew it wasn’t right, so I showed him your recipe and he said, “Oh, cheeks!” They had them frozen only, so he sliced me off to big steak-like pieces. When it thawed each slice was made up of lots of smaller pieces of cheek. The flavour was incredible, very rich, so I’m considering other things I might do with this cut of meat in the future. We had about one and a half cups left over, which I wasn’t quite sure what to do with, but since I recently learned to make corn tortillas, I thought I might tun the leftover ragu into good pork taco meat by adding some chipotle peppers in adobo sauce. They were good, but I I think the flavour of the ragu is too strong to and too distinctive to switch gears to that degree. I do think that pork cheek tacos would be AH-MAZING seasoned with that goal in mind.

Thanks so much for this wonderful recipe!

By: What to do with half a pig « What Rachel Ate

What to do with half a pig « What Rachel Ate — Thu, 20 Oct 2011 13:04:27 +0000

[...] 1 jowl which we made into a ragu [...]

By: Kate

Kate — Sat, 12 Feb 2011 21:41:00 +0000

Like your pics!

By: Queen of Quirky

Queen of Quirky — Fri, 11 Sep 2009 13:38:36 +0000

Thanks for this – I recently had a similar dish at a restaurant and wrote about it on my blog. A reader wanted to know more about pork cheek so I found this post and referred her. This sounds like a dead-on version for what the restaurant served and it was very tasty. You may inspire me to make my own pappardelle…

By: Queen of Quirky

Queen of Quirky — Fri, 11 Sep 2009 13:38:00 +0000

By: Erica

Erica — Wed, 11 Mar 2009 18:38:43 +0000

food looks great!!
MUST TRY PIG CHEEK

By: Erica

Erica — Wed, 11 Mar 2009 18:38:00 +0000

food looks great!!
MUST TRY PIG CHEEK

By: Broccoli Rabe and Caramelized Onion Frittata | [ No Recipes ]

Broccoli Rabe and Caramelized Onion Frittata | [ No Recipes ] — Sat, 07 Mar 2009 23:21:21 +0000

[...] a vegetarian and I’m glad I asked because I was initially thinking about making the pork ragù from the other [...]

By: Kevin

Kevin — Sat, 07 Mar 2009 01:55:56 +0000

I don’t think that I have ever had pork cheek before. That ragu crostini looks good!

By: Kevin

Kevin — Sat, 07 Mar 2009 01:55:00 +0000

I don’t think that I have ever had pork cheek before. That ragu crostini looks good!

By: Stacey Snacks

Stacey Snacks — Sat, 07 Mar 2009 00:42:04 +0000

That recipe is on my list for Sunday cooking.
But with peas, please!
Missed you last night.

By: Stacey Snacks

Stacey Snacks — Sat, 07 Mar 2009 00:42:00 +0000

That recipe is on my list for Sunday cooking.
But with peas, please!
Missed you last night.

By: Vicarious Vittles | Northern Virginia Magazine

Vicarious Vittles | Northern Virginia Magazine — Fri, 06 Mar 2009 17:38:20 +0000

[...] (Photo: Marc Matsumoto. Full recipe here.) [...]

By: Jenni

Jenni — Fri, 06 Mar 2009 01:54:23 +0000

Oh, I do love face–beef, veal, grouper even (even though I’m not a fish person). Now, I must eat some pig face at my earliest convenience. Gorgeous ragu–braising is my favorite!

By: Jenni

Jenni — Fri, 06 Mar 2009 01:54:00 +0000

Oh, I do love face–beef, veal, grouper even (even though I’m not a fish person). Now, I must eat some pig face at my earliest convenience. Gorgeous ragu–braising is my favorite!