Smoked Pork Cheeks

Pork cheeks are one of those underrated cuts that rewards the adventurous cook. They're incredibly rich with connective tissue that melts into silk during a long braise. Smoking first adds another layer of flavor that makes this humble cut absolutely extraordinary. It's comfort food elevated.

This is the kind of dish I make for intimate dinner parties with food-loving friends who appreciate discovering lesser-known cuts. It's also perfect for cold weather Sunday dinners when you want something warm and soul-satisfying. The braising liquid becomes a luscious sauce that begs for crusty bread.

Creamy mashed potatoes are essential here - you need something to soak up all that incredible braising liquid. Buttered egg noodles work beautifully too. A side of simply prepared greens adds freshness to the plate. Crusty bread for mopping up every last drop of sauce is absolutely mandatory.

The braising liquid can be varied in many directions. Red wine and beef stock create a more traditional braise. Try adding Asian aromatics - ginger, star anise, soy sauce - for a completely different result. Mexican flavors work wonderfully too - chiles and cumin make amazing taco filling.

Low and slow is the mantra here. Don't rush the braise - the collagen needs time to break down into gelatin, which is what makes the meat so succulent and the sauce so unctuous. When a fork slides in with no resistance, you're there. The wait is absolutely worth it.