Well, pigs cheeks.....
Have 4 of these succulent pieces and was wondering what other peoples recipes would be for them.
For mine am going to braise very slowly for 2-2.5 hours at 120 C in a nice mix of Guinness, carrot, shallots, celery, S&P. Not sure what to serve them with though. Mrs S would eat them, but she is a card carrying hater of mash in all of its forms (something to do with the texture and also a prep that they use in radiography to give patients.....upwards
). Am thinking along the lines of new boiled tatties, slightly crushed (she will do that, just not mash...women 
) and possibly some roasted veggies wrapped in parma ham.
Over to the forum........
Have 4 of these succulent pieces and was wondering what other peoples recipes would be for them.
For mine am going to braise very slowly for 2-2.5 hours at 120 C in a nice mix of Guinness, carrot, shallots, celery, S&P. Not sure what to serve them with though. Mrs S would eat them, but she is a card carrying hater of mash in all of its forms (something to do with the texture and also a prep that they use in radiography to give patients.....upwards
). Am thinking along the lines of new boiled tatties, slightly crushed (she will do that, just not mash...women ) and possibly some roasted veggies wrapped in parma ham.Over to the forum........