As an adventurous home cook and meat lover I’m always seeking out new and interesting cuts to try. Lately I’ve noticed “pork temple meat” appearing more often at butchers and specialty grocers. Intrigued but unsure exactly what it is I decided to dig in and uncover everything there is to know about this unique cut.
In this article, I’ll provide a comprehensive guide to pork temple meat including where it comes from, how to cook it, and why you should give it a try. Let’s dive in!
What is Pork Temple Meat?
Pork temple meat comes from the pork cheek, also known as the jowl area on the pig’s head near the jawline. This location sees a lot of movement as the pig chews and eats, so the muscles stay active and well-exercised.
The temple meat consists of portions of the buccinator, masseter, and pterygoid muscles which are involved in the chewing motions. When raw, the meat has a distinct grain and appears as a slightly curved, rectangular cut. It will have a layer of fat on one side.
Don’t let the unappetizing name deter you – when prepared properly, pork temple meat transforms into a deliciously tender and flavorful cut! It brings tons of collagen and fat to recipes when braised or stewed slowly.
Where to Find Pork Temple Meat
You may need to hunt around a bit to locate pork temple meat, but here are some good places to look:
- Specialty butcher shops or meat markets
- Ethnic grocery stores and markets
- Online meat purveyors and delivery services
- Direct from farms at farmers markets
When searching, it can also be labeled as pork cheek, pork jowl, or pig cheek meat. Be sure to call ahead to specialty shops to check availability.
And as with any pork product, always look for pork temple meat that appears fresh with no off odors and a good amount of fat marbling when raw. High quality, humanely raised heritage breed pork will provide the best flavor and texture.
How to Cook Pork Temple Meat
The keys to cooking pork temple meat are low, slow moist heat and plenty of flavorful liquid. This helps break down the collagen and connective tissues into luscious gelatin for succulent, fall-apart texture. Here are some top cooking methods:
-
Braise or stew: Brown the meat first, then simmer gently in broth, wine, or sauce for 2-3 hours until fork tender.
-
Slow roast: Season well and roast uncovered at 275°F for several hours until incredibly tender.
-
Pressure cook: Develop a sear then pressure cook with seasoning and liquid for 45-60 minutes for quick tenderness.
-
Sous vide: Vacuum seal and cook in a water bath at 165°F for 24 hours, then sear quickly.
Pair pork temple meat with bold flavors like smoked paprika, chili powder, mustard, garlic, ginger, soy sauce, fish sauce, vinegar, and hearty herbs. The meat soaks up surrounding flavors wonderfully.
Serving Ideas for Succulent Pork Temple Meat
The supple, rich meatiness of braised pork temple meat lends itself to all sorts of global flavors and dishes:
- Carnitas tacos with salsa
- Banh mi sandwiches with spicy mayo
- Egg noodle soup with herbs
- Bibimbap rice bowl with gochujang
- Greek stew with white beans and olives
- Empanadas with roasted poblanos and cheese
Sides like creamy polenta, coconut rice, or roasted vegetables balance out the heartiness nicely. I also love how it pairs with fruit flavors like pineapple, mango, or apple.
Why You Should Try This Underrated Cut
Here are just a few reasons to give pork temple meat a chance:
-
Deeply flavored – When braised, the meat takes on an incredibly rich, porky taste.
-
Budget-friendly – Temple meat costs a fraction of premium cuts like chops and tenderloin.
-
Nutritious – Packed with protein, vitamins, minerals, and collagen.
-
Versatile – Shines in tacos, sandwiches, soups, stews, dumplings, and more!
-
Sustainable – Makes use of the whole animal and reduces food waste.
Home cooks looking to expand their culinary skills will love transforming this humble cut into the star of a satisfying meal. With the proper time and care, pork temple meat rewards you with meaty perfection.
Frequently Asked Questions About Pork Temple Meat
What does pork temple meat taste like?
When braised or stewed, pork temple meat takes on a wonderfully rich, porky flavor. The fat and collagen give it a lovely velvety texture and meaty taste. It absorbs surrounding ingredients beautifully.
Is pork temple meat tough?
No, pork temple meat becomes extremely tender and juicy when braised or stewed properly. The key is gentle, moist heat for an extended time which transforms the meat into a melt-in-your-mouth texture.
How long does it take to cook?
Pork temple meat requires at least 2-3 hours of braising, stewing, or roasting at low temperatures around 275°F until fork tender. Slow cooking is crucial to break down the connective tissues.
What’s the best way to cook pork temple meat?
Low and slow moist cooking methods like braising, stewing, and slow roasting are ideal. This gives time for the fat and collagen to melt into succulent gelatin and for the meat to become supple.
Can you grill or pan-fry pork temple meat?
Not really – the cut is far too tough for quick cooking over high dry heat. The meat needs ample time to break down and tenderize. Methods like grilling or pan frying would likely yield leather-like results.
Now that you’re a pork temple meat expert, I hope you’re ready to seek out this underappreciated gem! With the satisfaction that comes from transforming a tough but flavorful cut into tender perfection, pork temple meat is an exciting ingredient for adventurous cooks. Give it a try in your next braise or stew.