Demystifying Pork Cheeks – Are They Really That Fatty?

Pork cheeks have been gaining popularity in recent years as a rich, flavorful cut of meat. But one question still lingers – are pork cheeks actually that high in fat? With all the hype around fatty, collagen-rich cuts, it’s understandable to assume pork cheeks fall into the ultra-rich category. However, the truth is more nuanced. Let’s take a closer look at the fat content and overall composition of this underrated cut.

The Anatomy of Pork Cheeks

First, what exactly are pork cheeks? Pork cheeks come from the lower portion of the pig’s head, specifically the muscles surrounding the cheekbones. Pigs have two sets of cheek muscles that mirror our own – the masseter muscle used for chewing, and the buccinator muscle that allows the mouth to expand.

These muscles see a lot of use, making the cheek meat quite tough. But this toughness translates beautifully when slowly braised or cooked sous vide, resulting in fork-tender meat.

The Fat Factor

Pork cheeks do contain marbling and connective tissue that melts into delicious gelatin when cooked, But they aren’t loaded with thick slabs of fat like you’d find on a well-marbled pork belly or shoulder,

According to the USDA, a 3 oz serving of braised pork cheek contains about 5 grams of fat For comparison

• Pork tenderloin has 2.5g fat per 3 oz
• Pork chop has 9g fat
• Pork belly has 15g fat

So pork cheek lands in the medium-fat range – more than lean cuts like loin or tenderloin, but much less than high-fat options like belly. The fat that is present gets well incorporated between muscle fibers rather than in thick layers.

Benefits of Moderate Fat Levels

While not extremely fatty, the fat content in pork cheeks offers advantages:

• Flavor – The marbling provides rich, meaty flavor as the fat bastes the meat during cooking. Not having huge globs of fat prevents greasiness.

• Tenderness – The fat helps keep the pork cheeks moist and tender, while the collagen melts into luscious gelatin.

• Balance – The moderate fat content provides richness and mouthfeel without going overboard into heavy or greasy territory.

So while pork belly or shoulder may be too fatty for some, pork cheeks offer a perfect middle ground of flavorful and tender without excess grease. The fat complements the porky flavor rather than overpowering it.

Cooking Methods for Pork Cheeks

To take full advantage of their attributes, pork cheeks do best with slow, moist-heat cooking methods. This gives time for the fat and collagen to break down fully. Top techniques include:

• Braising – Braise cheeks for 2-3 hours in flavorful liquid like wine, broth, or tomatoes until fork tender.

• Stewing – Simmer cheeks in water or stock along with vegetables as the base for hearty stews and soups.

• Sous vide – Cook cheeks sous vide at 150-165°F for 24-48 hours to achieve ultimate tenderness.

• Slow roasting – Roast cheeks low and slow at 250-275°F to concentrate flavors while melting collagen.

Quick-cooking methods don’t properly break down the connective tissues. Go low and slow to get the best texture and flavor out of these cuts.

Selecting and Preparing Pork Cheeks

When buying pork cheeks, look for cuts with bright pink meat and visible fat marbling. Avoid any with dry, brown patches. Plan on cooking cheeks relatively soon as the exposed connective tissues can dry out the meat over time.

Give the cheeks a quick rinse before cooking. For stews and braises, browning the cheeks first adds deeper flavor. Well-caramelized cheeks will give a richer final dish.

What About Jowls Versus Cheeks?

Pork jowl is another flavorful, collagen-rich cut that comes from the lower jaw and neck region. Jowl tends to be fattier with more skin and soft bone fragments. Cheeks emerge as more solid, meaty hunks once any skin or gland tissue gets removed.

Both make excellent additions to long-cooked soups, stews, and braise dishes. Cook them identically, but expect jowl to render out more liquid fat during cooking. If too fatty, try combining some jowl for flavor along with leaner cheek meat.

Serving Suggestions for Pork Cheeks

Beyond stewing or braising, consider these tasty ways to serve up fork-tender pork cheeks:

• Slider sandwiches piled with braised cheeks, ketchup, mustard, and pickles.

• Tacos topped with shredded cheek meat and salsa verde.

• Rice bowls loaded with stewed cheeks and vegetables.

• Creamy pasta with nuggets of braised cheek and Parmesan.

• Cheek confit with garlic, thyme, and olive oil as a rich appetizer.

• Pair sautéed mushrooms and wilted greens with braised cheeks.

Let the rich, meatiness of the cheeks shine through. The moderate fat content matches well with lean sides and bold flavors.

The Takeaway on Fat in Pork Cheeks

While undeniably flavorful and tender, pork cheeks don’t classify as an extremely fatty or rich cut of meat. Their fat content remains in the medium range compared to other pork cuts. Braising, stewing, or sous vide cooking brings out their best texture and flavor. When properly prepared, pork cheeks offer a perfect balance – all the meaty richness your palate desires without crossing into heavy or greasy territory. Their versatility makes them a stellar choice for stews, sliders, tacos, pasta dishes, and beyond.