Remove the meat and place into a bowl. Peel the tongue and slice. 2. Season the pork cheeks and place into a large pan with a drizzle of olive oil. Cook over a high heat and colour all sides.

600 grams beef cheek meat (gyu-hoho-niku) (beef shank may be used instead), 1 lemon, 3 grams lemongrass (dried), 2 bay leaves, 4 stems each of mint, rosemary and thyme, 1 and 1/2 cloves garlic ...

Pork cheeks are a hidden gem in the world of slow-cooked meats. This cut of meat is packed with flavor and, when braised ...