Walk into any butcher shop or meat market and you’ll see the typical offerings – ribs, chops, roasts, and other familiar pork cuts. But occasionally a more mysterious package pops up labeled “pork temple meat.” This irregular cut undoubtedly prompts the question – what exactly is pork temple meat?
While not a mainstream staple, pork temple meat comes from a very specific part of the pig and has unique properties that make it a worthy ingredient if you can track it down. Let’s delve into everything you need to know about this underrated and delicious cut of pork!
Pork Temple Meat Defined
First things first – where does pork temple meat come from on the pig?
Pork temple meat is cut from the pig’s cheek and jowl area More specifically, it is harvested from the muscles above and around the jowls that are involved with chewing and jaw movement
Other common names for this cut include pork cheek pork jowl or guanciale. The terminology differs across various culinary traditions.
Visually, pork temple meat consists of supple, thick cuts of meat that are well-marbled with fat. It has a distinct oblong shape matching the pig’s jawline.
When raw, the meat ranges in color from pale to deep pink with creamy fat running through it. The fat lends moisture, flavor, and tenderness when cooked.
Compared to leaner pork cuts, temple meat contains more connective tissue and fat, so it requires longer cooking methods to achieve ideal texture. When prepared properly, it becomes incredibly tender and juicy.
Flavor and Texture Profile
Okay, we know what part of the pig pork temple meat hails from. But most importantly, how does this unique cut actually taste?
Here’s a breakdown of the flavor and texture you can expect from pork temple meat:
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Rich and savory pork flavor – Temple meat has a pronounced porky depth and umami quality from the high fat content. The flavor is startingly intense for a more unfamiliar cut.
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Juicy, succulent and tender – Long slow cooking transforms the meat into a moist, fork-tender texture with a pleasant mouthfeel. The fat content keeps it nice and juicy.
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Velvety texture – Collagen melts into gelatin during cooking, giving temple meat a smooth, velvety quality.
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Spongy yet firm – While incredibly tender, pork temple meat retains a pleasantly springy, spongy bite. It doesn’t get mushy.
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Complementary flavor absorber – Temple meat effortlessly absorbs surrounding flavors from broth, aromatics, herbs and spices.
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Rich mouthfeel – An abundance of fat makes for a rich, fatty eating experience compared to lean cuts.
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Full-bodied flavor – Complex notes like sweetness and earthiness round out the savory taste.
The mouthwatering qualities of pork temple meat make it a star player in dishes like stews, soups and ragus where it can bask and absorb flavors.
Where to Source Pork Temple Meat
Now that your interest is piqued, where can you actually find pork temple meat to try? Here are some tips:
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Butcher shops – Ask your local butcher if they can source or custom-order whole pork jowls. They can then cut the temple meat for you.
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Specialty markets – Ethnic grocery stores, gourmet markets or butcher shops focused on unique cuts may carry temple meat.
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Online mail order – Various meat purveyors like Porter Road and Crowd Cow offer pork jowl for delivery.
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Direct from farms – Some heritage hog farms specializing in high-quality pork sell jowls and temple meat directly.
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Hunt for guanciale – Look in Italian markets for guanciale, the Italian cured pork jowl product used in pasta dishes like bucatini all’amatriciana.
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Talk to your farmer – If you buy pork from a local farm, ask if they can set aside jowls for you.
While challenging to find, seeking out pork temple meat can be a rewarding ingredient quest for adventurous cooks. A bit of searching can yield delicious results!
How to Cook Pork Temple Meat
The supple, fatty nature of pork temple meat means it responds best to moist cooking methods where it can become spoon-tender. Here are some top cooking methods:
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Braising – Sear then braise slices or chunks in flavorful liquid until fall-apart tender.
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Stewing – Dice temple meat and add to stews and chilies. Slow cooking allows it to absorb flavors.
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Soup – Simmer cubes of temple meat in soups to contribute rich body.
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Roasting – Slow roast seasoned slabs or chunks at 300°F until incredibly tender.
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Grilling – Grill thinly sliced temple meat over low heat turning frequently to prevent drying out.
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Sous vide – Cook vacuum-packed cuts in a precision water bath at around 160°F for ultimate tenderness.
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Curing – Cure pork jowls to make guanciale for pastas, pizzas and antipasti.
Monitor temperature and don’t overcook temple meat to prevent it from drying out. Cook to an internal temperature of at least 145°F.
Sample Recipe Ideas
Here are just a few ideas to inspire creative uses for pork temple meat at home:
- Braised pork cheeks in a rich tomato sauce served over creamy polenta
- Hearty pork cheek and navy bean stew
- Shredded pork temple meat tacos with pineapple salsa
- Ramen with braised pork jowl and soft-boiled egg
- Creamy mushroom soup with succulent pieces of pork cheek
- Thai red curry with cubes of tender temple meat
- Grilled bratwurst stuffed with cured and smoked pork jowl
- Bucatini pasta with traditional Italian guanciale
- Savory pork cheek pot pie with puff pastry crust
With its stellar texture and flavor, pork temple meat can elevate soups, stews, braised dishes and more. It’s worth seeking out this underappreciated cut!
Pork Temple Meat vs. Other Pork Cuts
How does pork temple meat compare to other common pork cuts in terms of texture and flavor?
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Vs. Pork Shoulder – Temple has more fat than shoulder but a similar tendency to shred when cooked. Flavor is richer.
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Vs. Pork Belly – Belly has a higher fat ratio. Temple meat is slightly firmer than ultra-fatty belly.
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Vs. Pork Tenderloin – Tenderloin is much leaner and dries out more easily. Temple meat is more moist and tender.
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Vs. Pork Chop – Chops are leaner and cook quicker. Temple meat has a delicate texture when braised slowly.
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Vs. Pork Butt/Boston Butt – Butt meat is more versatile for roasting or smoking whole. Temple meat excels when cooked in pieces.
While not a direct substitute, temple meat can often be swapped for shoulder or butt depending on the recipe.
Nutritional Profile
Like many high-fat cuts, pork temple meat delivers a hefty dose of the following:
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Fat – Temple meat is high in fat, particularly saturated fat. This adds moisture, flavor and a luscious mouthfeel.
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Calcium – A 3 oz serving provides 9% of the RDI for this bone-strengthening mineral.
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Protein – With 12g protein per 3 oz serving, temple meat contributes steady amino acids to support muscle growth and maintenance.
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Selenium – Pork is a leading source of this antioxidant mineral.
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B Vitamins – Niacin, vitamin B6 and vitamin B12 are present in decent amounts.
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Iron – Pork temple meat contains a moderate amount of absorbable heme iron.
While not quite as lean as loin or tenderloin, temple meat can still fit into a balanced diet when enjoyed in moderation.
Frequently Asked Questions
What does pork temple meat taste like?
Pork temple meat has a rich, savory pork flavor with a tender, succulent texture when braised or stewed slowly. It becomes very soft and absorbs surrounding flavors beautifully.
Is pork temple meat tough?
No, pork temple meat is incredibly tender when cooked properly using moist heat methods. The connective tissue breaks down into velvety gelatin and the fat keeps it moist.
Where does pork temple meat come from on the pig?
Pork temple meat is cut from the cheek and jowl muscles of the pig, above the jowl itself. It’s sometimes referred to as pork cheek.
Can you grill pork temple meat?
Yes, pork temple meat can be grilled, but it must be watched carefully to avoid drying out. Slice it thinly, grill gently over low heat and turn frequently to cook through without toughening.
What’s the best way to cook pork temple
