This is such a relaxing and informative show. Another wonderful, gently paced episode. Keep it up, Scott!

Scott, we love you & there's nothing you can do about it.

When a new SRP vid pops up in my feed i start drooling like a pavlov dog. And rightfully so. Top notch meal right here.

*What an incredible demonstration and recipe with pork cheeks. Number1 for me 🔥🔥🔥🙌*

Why is it that even when I am not hungry, watching your cooking videos makes my mouth water? Great down to earth cooking, I love it! Keep up the great work. P.S. Thanks for showing me how to sharpen a knife properly.

Oh mate I’m down the butchers on Monday morning ordering my cheeks for Friday night now. Legendary level recipe.

Nice cheeky recipe Scott

Epic indeed. As it happens, I have pig cheeks in the freezer And now they will end up in the pot one of these days. But, does a pig have 4 cheeks? Update: This recipe really nails it. I've prepared pork cheeks in cider before, but the addition of cream and mustard lifts the dish to another level. Brussel sprouts in stead of broccoli worked really well, too.

Excellent video man

Simple ingredients, expertly cooked and presented. Genius stuff. Well done Mr. Rea.

Superb dish! You are truly an artist just like a painter paints his masterpiece or a musician plays a beautiful song! Your approach from field to table is truly a work of art. Thanks for being a great mentor, teacher and inspiration!!!

That’s just incredible. The dish is so succulent and the sheer pleasure in its consumption speaks a thousand words.

Love the edit

Fantastic

Hey Scottie! Thanks from Kansas City.

Scott...brilliant recipe as usual, my friend you are truly blessed to have access to fresh cuts of meat like pork cheeks and lamb's neck and a variety of wild critters...keep the rock and roll butchery going!

Srp super recipe pork 👍

I am whimpering like a pup...too good!

Absolutely fantastic. Drooling.

Well, I feel awful for not cutting those out in the past! Thanks for another great show Scott!

Excellent

nice...................

Super!!!!

Top Notch as always. Your artistry inspires me, Good Sir. Best

Great to see you back Scott. Always love your videos. Love your cooking skills.

Ya know that's gotta be really good.

I just watched a video you posted cooking cockles 7 years ago and from that I found this channel which is still active.

So, so, so glad you're back!

Great video Scott. I have my book, and to my amazement it came signed by the legend himself 🤣 Cheers!

About as much use as a blind guide dog - Scott, you never fail to please me with your wit!

Excellent informative salubrious video, as always Scott. I miss your wonderful presence when you don't post for awhile. Purely selfish on my part. You must be a busy and possibly terribly tired individual. Life is short, but what you do, what you contribute, makes it better. I thank you.

Yum

That made me hungry.

Lawd have mercy... Hats off.

Oh my, yes.

Great dish Scott! Adding Toto's "Georgy Porgy" in the middle of the video ... priceless!!!

Brilliant as always. Can I recommend that when you pour a glass of cider for the dish you pour one for yourself a la Keith Floyd.😉

Right up my alley

Lovely grub, I could fair go a bowl of that just now.

victorinox are the best. You taught me that and I have followed your teachings. everything that you want to throw away belongs in the freezer for stock

Real Cheeky Scott!

That really looked delicious ! You came through at the end serving it over mash !

One word, lovely

Greetings Scott Rea, Everyone, I’ve followed this iconic individual for years now, and trust me whence I say The Rea Project’s NEW Production L 👀 K Is Brilliant,” I truly mean it. I go on to say-Scottie has given us loads of laughs; intricate cooking advice, and stylish ideas to heighten our abilities in the kitchen. Scottie continues to break milestones by venturing into to wood, and mud jacks (deer) are amongst my personal goal to someday harvest and enjoy on the platter in the future. Lord Rea, thanks a billion for all you’ve given this ol’ country “yank,” and I look ever forward towards a planned trip to both visits the UK, hunt, and “break-bread” with a living superstar icon. Sincerely, Michael Clarkstar Clarkstar Films Corporation Ltd.

Time is friend

Oh how you tease us so! ❤️

I'm halfway through cooking a Spanish version of this dish (Carrilleras de Cerdo) and decided to google "Pork Cheeks" while waiting. And, guess what, I found this epic recipe. In the recipe I'm following the vegees are blended into a puree otherwise this and that are quite close. Oh! And I see in the side panel another SRP recipe from 6 years ago! I've got time so I'm off to see what you did to some Pork Cheeks 6 years ago.

your Cheffy bits are shining through Scott, soon be Pheasant time too :-)

Great video Scott!

I was waiting forr the..... Oh man 😂 when you tasted the first mouth full 😂😂

Clap those cheeks, Scott haha. Keep up the good work

อาหารน่ารับประทานมากๆ

outstanding! Pig cheeks seem so much more user friendly than beef cheeks.

😋

Love this channel. Hope to see subs in the millions

Class video Scott👌 well I say I have never had pig cheek but I will be now 🐷💯👍

Great vid mate, try turning the board over to stop it rocking/ rattling👍

Blimey, that looks gorgeous. Please send some :D

I'm hungry Thanks Scott

Favorite piece of meat on a pig. Well...cheeks, trotters and the good old shoulder.

Comfort food

havnt seen that gas cooker before ,,,,,nice ,,, nice cheeks too

just like that!!!!

You’re on top form mate 😉

where has this been all my life??

Cheek to cheek, baby

Corr you don't half know how to knock up a yummy din din mate. Well nice

Hey trouble got your latest book last week ( couldn't wait for Xmas this year) have to say excellent work and yes agree diamonds don't come in cornflake boxes.

Hey Scott! A while back I was watching a history programme where they had modern shopkeepers working in shops on a High St through different eras. During the war era, the butcher made bacon from mutton. He called it macon lol. I thought it was genius and would love to see it done if you were to make a video. There are other videos on it but I’d love to see how you do it. Love your work 😊

Does that victorinox case come with the knives or are the knives a separate purchase?

What's under your cutting board that keeps clicking so loudly?

😀

Any chance of a rabbit haggis video Scott? Got some home grown bunny organs to use up!

so, not a vegetarian?

I think it would be great to just leave the cheeks in and let them fall apart into the sauce , then just ladle it over the mashed potatoes and broccoli

Good job Scott, but why use oil instead of pork lard?

What cut would you use instead of pig cheeks? I don't see too many of those around these days.

Why not apples instead of honey?

Fantastic video and dish! Goe me mouf all waterin... But I'm curious, did you r e a l l y eat that broccoli? ;D

I pre-ordered my book in June & it still hasn't been delivered. However, I am across the pond.

what do you do with the remaining pork's head? Can you still do a brawn ?

when you cut cheeks the soundtrack brought me back to old jack Hargreaves if that the spelling ..? everyone rushing to cook why not like yourself long and slow old food style like in the old days of massive rabbits back legs sticky and falling of the bone

Scott, you clearly have not read KZfaqs T and C's. It states that if I am a subscriber (and I am) you are required to invite me to the taste tests. 😂🤣😂👍🏻

Hi there Cool!!! But you have to chew!!!!! Brother

Who the hell gave this a thumbs down?

Still double dipping Yuk"……..

and its english i hope.

Cook eat and devour them the other white meat chicken meat

Dear god, what is the world coming to???? SRP runs out of Colmans mustard. I cannot believe it

That bamboo board is really annoying