Pork Cut ‘Tender as Butter’: Blogger Nanie’s Cheap Pick That Transforms Stews

Some dishes win everyone over: the slow-simmered meals we let bubble away on a Sunday, filling the house with tempting aromas and begging to be ladled over every last scrap on the plate. A big part of their appeal is meat that falls apart with the lightest touch of a fork. But picking the right cut matters. Contrary to what you might expect, the priciest cuts aren’t always the best for stews. Often, the less flashy pieces at the butcher counter are the ones that shine when given time and gentle heat.

What makes meat incredibly tender is collagen. Certain muscles are rich in it, and with slow cooking that collagen gradually breaks down into gelatin. The payoff is succulent, almost jammy meat and a naturally silky sauce. That’s why cuts that can seem tough at first are often the stars of the pot: they simply need patience. The good news is that many of these cuts are budget-friendly.

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One particularly good example is pork cheek. On her blog Nanie Cuisine, the cook describes it like this: “The cheek is an especially fine cut that, when cooked, becomes as tender as butter.” It’s hard to beat that image. After a couple of hours of gentle simmering, the meat becomes so soft it can be separated with a fork alone.

And you don’t need to overspend to enjoy it: pork cheek can be found from about 14 euros per kilogram at some butchers. Prices vary by shop, so it’s worth checking around—and don’t forget to look in the butcher counter at your supermarket, too.

Preparing it doesn’t require fancy techniques—a straightforward recipe highlights this economical cut beautifully. Brown a few pieces of pork cheek in a Dutch oven, add sliced onions and carrots, toss in a bouquet garni, and pour in a good glass of cider or a little stock. Cover, reduce the heat, and let it simmer for two to two and a half hours. Serve with homemade mashed potatoes to soak up the sauce—this is the kind of comforting dish you’ll want to make all winter long.