This is what I finally came up with. Soy braised Pork Cheeks with broccolli, garlic bread, and a truffle-soy broth.
I found the flavor of the cheeks to be wonderful. The resulting broth had a wonderful gelatinous sheen. The texture was reminiscent of pork sholder, but the fibers are much shorter eliminating that stingy situation. Pork cheeks are very well suited for the fine dining plate, or the chili pot. I will buy them again. I happened upon these at D.W. Whitakers in the West Side Market for just under three dollars a pound. I consider that a deal.