I was talking to my favourite butcher at Tiong Bahru Market about the different cuts of pork and how to best cook them when he took out a bag full of pork cheeks and asked me to try them. He suggested braising them in soy sauce the traditional Chinese way but I had other plans in mind.
Yes, I was planning to sous vide them the same way I sous vide my beef cheeks but changed my mind almost immediately when I saw the pile of pork fat behind the counter. I immediately asked for 2 kilograms of the glorious fat. Yes, I was going to prepare pork cheek confit for our Sunday dinner!