The dish as a whole was incredible. The cheeks stayed together and did not shred apart but were incredibly tender. The meat had a great porky flavor and the texture was almost creamy from all the fat in the cheeks themselves. I got the recipe from Stephane Reynauds Pork and Sons cook book. It is a magnificent book all about pork cookery.
I was very pleased with last nights meal a nice bowl of pork cheek bourguignon and a bottle of Cotes De Rhone and I was in heaven. I was at my favorite Asian grocery store the other day and saw a whole pigs head in the meat case. I will have to go back and see if they will sell me a whole pigs head. That might be my best chance at getting some whole jowls. Worst case scenario I will just have to make head cheese. either way it would be fun.