I’m not going to lie: This recipe takes a commitment.

To spend many hours cooking. To be willing to use a load of pots and pans, as well as multiple burners plus the oven. And to go the extra step of actually sourcing some pork cheeks in the first place.

If you do all that, though, you will be richly rewarded. Not only with a comforting dish boasting layer upon layer of flavors. But with the pleasure of enjoying a unique cut of pork, which when braised patiently, results in meat so succulent, sweet and tender that it can be eaten with a spoon.

“Pork Cheeks with Polenta, Mustard Cream and Horseradish Gremolata” is from the new “The A.O.C. Cookbook” Alfred A. Knopf), of which I received a review copy. The book is by Suzanne Goin, chef-owner of Lucques and A.O.C. restaurants in Los Angeles. Lucques is all about sharing food and wine with friends at the table over small plates and family-style dishes.

If you already have cooked from Goin’s first cookbook, “Sunday Suppers at Lucques” (Knopf), you know her recipes are lengthy because of the meticulous directions she gives. As a result, you approach the book knowing that if you take the time, you can’t fail because she’s described the dish step by step with utmost care.

After falling head over heels with beef cheeks when I cooked them recently, I couldn’t help but zero in on her recipe for pork cheeks. Of course, there was that pesky question of how to get my hands on those piggy cheeks. John Paul Khoury, corporate chef of Preferred Meats, Inc. in Oakland, became my go-to source. After having read my blog post on beef cheeks, he said I absolutely positively had to try cooking pork cheeks next.

So Preferred Meats, which sells wholesale to top Bay Area restaurants, including SPQR in San Francisco and Hopscotch in Oakland, offered to sell me pork cheeks at an unbelievable wholesale price. Not just any pork cheeks, either, but ones from heritage-breed Durocs from the Beeler family’s ranch, which has been raising pigs for five generations in Iowa.

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