Twice-cooked wheat comes with pork cheeks.

Mr. Bittermann's long-simmered pork cheeks are sensational; they practically melt in the mouth.

Braised pork cheeks finished with grainy mustard, golden raisins and fennel could not have been more tender.

One night recently, my tart of crunchy, slightly sour chard made an ideal introduction to a dish of unctuous braised pork cheeks.

Caramelized pork cheeks and a white-bean ragout make the dish a very high-toned blue-plate special.

The robata produced crisp-skinned chicken wings, succulent strips of pork cheek and tender ribbons of sea eel.

Main courses range from tender braised pork cheeks, to rabbit in mustard sauce, to fish in crisp brik pastry.

The sauce was (and still is) prepared with guanciale (cured pork cheek) and grated pecorino.

Combining pork cheeks and offal, Kapampangans make sisig.

These were followed by a wonderful daube of pork cheek, cooked in red wine.