Pork cheeks aren’t the same as jowls, at least where I have lived and cooked.
Cheeks are a lump of muscle…the actual cheek of the beast.
I braise cheeks for gorgeous, unctuous stews and ragus. I love how silky these dishes feel…I do the same with beef cheeks too, when I can find them.
Jowls are the lower jaw, incuding the bone. Here in the southern US, they are cured and used as a seasoning base for beans and braised vegetables like collard greens.
