Comments on: Recipe | Chinese braised pig cheeks https://www.jamesramsden.com/2011/02/03/recipe-chinese-braised-pig-cheeks/ Small Adventures In Cooking Mon, 29 Oct 2012 09:57:18 +0000 hourly 1 https://wordpress.org/?v=6.5.5 By: jamesramsden https://www.jamesramsden.com/2011/02/03/recipe-chinese-braised-pig-cheeks/#comment-17483 Mon, 29 Oct 2012 09:56:36 +0000 http://www.jamesramsden.com/?p=2125#comment-17483 In reply to Jes.

Hi Jes,

Yes this does seem odd, though the comments above conflict somewhat. Have amended the recipe to ensure there’s enough liquid.

J

]]> By: Jes https://www.jamesramsden.com/2011/02/03/recipe-chinese-braised-pig-cheeks/#comment-17482 Mon, 29 Oct 2012 09:51:32 +0000 http://www.jamesramsden.com/?p=2125#comment-17482 There doesn’t seem like a lot if liquid to braise in?

]]> By: Jan Lowes https://www.jamesramsden.com/2011/02/03/recipe-chinese-braised-pig-cheeks/#comment-15754 Fri, 05 Oct 2012 17:37:48 +0000 http://www.jamesramsden.com/?p=2125#comment-15754 Row! Them’s nice, them is. Rhenever I buy’s them wabbit cheeks, I heads for Raitwose – cheap as cheeks, them is.

]]> By: Rebecca https://www.jamesramsden.com/2011/02/03/recipe-chinese-braised-pig-cheeks/#comment-10098 Tue, 24 Apr 2012 18:05:40 +0000 http://www.jamesramsden.com/?p=2125#comment-10098 Just tried this recipe and loved it. Decided to thicken the sauce with a little corn flour, as there was quite a lot left even after simmering, which worked really well. Perfect food for a drizzly day. Will Definately be cooking this again.

]]> By: jamesramsden https://www.jamesramsden.com/2011/02/03/recipe-chinese-braised-pig-cheeks/#comment-6896 Tue, 08 Nov 2011 11:19:46 +0000 http://www.jamesramsden.com/?p=2125#comment-6896 In reply to Elly.

Gawd I can’t remember. Should do with any luck! J

]]> By: Elly https://www.jamesramsden.com/2011/02/03/recipe-chinese-braised-pig-cheeks/#comment-6415 Tue, 01 Nov 2011 12:50:34 +0000 http://www.jamesramsden.com/?p=2125#comment-6415 Damn. I thought I had been so original when I came up with an idea for Chinese-spiced pigs cheeks! A quick google provided me with this and proved me wrong. Alas. On the plus side, I now don’t have to come up with own recipe. Do these end up sticky and delicious like ribs?

]]> By: jamesramsden https://www.jamesramsden.com/2011/02/03/recipe-chinese-braised-pig-cheeks/#comment-6248 Fri, 28 Oct 2011 06:42:32 +0000 http://www.jamesramsden.com/?p=2125#comment-6248 In reply to Liz.

Oh really? That’s odd – I know of others making this recipe with success. Anyroad, my apologies if it’s my fault! J

]]> By: Liz https://www.jamesramsden.com/2011/02/03/recipe-chinese-braised-pig-cheeks/#comment-6215 Thu, 27 Oct 2011 12:45:08 +0000 http://www.jamesramsden.com/?p=2125#comment-6215 The cheeks were beautifully flavoured and really tender – but there was nowhere near enough liquid to simmer? It burnt onto the pan. Delicious nonetheless!

]]> By: Belleau Kitchen https://www.jamesramsden.com/2011/02/03/recipe-chinese-braised-pig-cheeks/#comment-2318 Thu, 03 Feb 2011 17:58:21 +0000 http://www.jamesramsden.com/?p=2125#comment-2318 In reply to jamesramsden.

oy vey!

]]> By: jamesramsden https://www.jamesramsden.com/2011/02/03/recipe-chinese-braised-pig-cheeks/#comment-2317 Thu, 03 Feb 2011 17:43:09 +0000 http://www.jamesramsden.com/?p=2125#comment-2317 In reply to Lizzie.

Couldn’t have put it better myself.

This was very much made with what I had to hand. Cheeks from freezer etc. It could have done with spring onion, yeah, but I can live without garlic.

Glad you keep me on the straight and narrow, Ms. Lizzie. 🙂

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