We're a greater fan of the beef cheek than pork, but this the pork cheek at CATO is done beautifully. Juicy slow cooked strips of pork cheek are sealed in "fata" cooking foil and steam-baked in an elegant cream of port wine mustard, retaining its porky sweetness with tenacity. Portions are pretty large, even for a main, so we reckon you'd be better off ordering to share. "The cheekiest part of the animal, served up in a bag", reads the menu.
It sure is.