Looks kinda gruesome this way
The next day I cut some slices from the cheek area and pan fried
While they were crisping up I warmed the bone broth and added kelp noodles and kalumungay leaves for a nice lunch.
For dinner fried up a couple more pieces of cheek and served it with some kale braised in lard seasoned with garlic and Hawaiian salt.
For something a little different I braised the meat in the bone broth with more kalamungay.
I had some rub left over so I took some pork chops out of the freezer and fried them up.