A friend of mine who runs my favourite pub* recently told someone that I had some brilliant stir-fry recipes right here on my blog. I was forced to admit that there weren't any (save Burmese Pork and Beans ), partly because I figured most of you lovely readers would know how to make them, but mainly because most of my recipes burble around in my brain and only occasionally make it on-line. This is one of the recipes that I've been meaning to share for ever, but then I get distracted by a moth or a giant panda . Pig cheeks. Vaguely fashionable, still cheap as chips, available at canny butchers, Waitrose and Morrisons. It is a truth universally acknowledged that pig cheeks, like ox cheeks, need to be slow-cooked to be tender and delicious. And though I have been known to braise or stew them, god knows I wasn't blessed with a lot of patience, and so I experimented with cooking them in various ways (even one of those stir-fry jobs) before discovering that they're staggeri...
... Burmese food and beyond