meat
Pork cheek
120 g1 one pork cheek (about 120 g)
Typical whole pork cheek about 100–150 g; use 1.2×10^2 g.
Instead of Pork cheek
Pork with fatUse the same weight, cut into chunks, and braise 20–30 minutes longer until collagen softens.
PorkUse the same weight, add a little oil, and cook longer and slower; leaner and less gelatinous.
Pork ribUse the same weight of meat, bone removed; braise longer and skim the fat.
Vegetarian swaps
PaneerUse the same weight, cube, and add for the last 10 minutes; no long braise or it toughens.
MushroomUse the same weight, tear into chunks, and cook 10–15 minutes instead of 1–2 hours; add extra oil for richness.
Raw jackfruitUse the same weight, parboil until tender, then cook 20–25 minutes; shred slightly to mimic the texture.
