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Pork cheeks are a lesser-used cut making them difficult to track down in supermarkets although most butchers should be able to supply them. Benefitting from long, slow cooking, pork cheeks have the capacity to be meltingly tender and their flavour holds up well in rich, heady sauces. Cooking them sous vide locks in their abundant natural flavour, and the lower temperature allows for an even longer cooking time – ensuring perfectly tender meat every time.