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A tough cut of meat cooked slowly in liquid until beautifully tender.
In France, pork cheeks are classified as "les abats" or offal because they are attached to the pig's ...
You'll probably need to order pork cheeks from your butcher, but the resulting slow-cooked meaty goo ...
Super soft and tender pork cheeks, cooked slowly to perfection in sweet Pedro Ximenez sherry and red ...
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