Pork Jowl: 4 Delicious Pork Jowl Recipes

Pork jowl is the cut from the pig’s cheek and can be used as a fresh cut, cured, or smoked to be used in cuisines all across the world. It is especially popular in Southern parts of the US and is used mostly as jowl bacon. 

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Today we’ll be sharing with you a variety of mouth-watering recipes to make with your pork jowl.

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4 Delicious Recipes to Make with Pork Jowl

Thai Pork Jowls – This dish will give you a true taste of Southeast Asia, with its sparky chili hints and rich sauce. The recipe is best served with some sweet sticky rice and some sauteed green veg.
Sweet, Savoury & Spicy Pork Jowl – A Chinese spice dish that will fulfill the hearts of all sweet, savory, and spicy lovers around. The recipe is so rich that it need only be paired with some white recipe to balance out the flavors. This recipe will require you to marinate overnight if you want to enhance the flavor.
Pork Jowl braised in a rich Tomato and White Wine Sauce – A rich delicious dish perfect for winding down at the end of a long week, this recipe is bound to impress any of your dinner guests. This recipe is best paired with some steamed green vegetables and crispy herby potatoes.
British Pork Jowl Bacon Sarnie – A guilty pleasure sandwich enjoyed by the Brits is often called a ‘Sarnie’ or a ‘Butty’. Pair this with some rich HP or Heinz ketchup and you’ll have yourself an idyllic breakfast or quick treat.
Course Main Course
Cuisine British, Chinese, Thai

Equipment

  • Chopping board
  • Sharp knife
  • Braising pan
  • Tongs
  • Large Zip-lock bag or airtight container
  • Large pan or skillet
  • Wooden spoon
  • 2 sheets of parchment paper
  • 2 rimmed baking sheets
  • Baking tray
  • Bread knife
  • Butter knife

Ingredients

Thai Pork Jowls

  • 2 lbs pork jowls
  • 1 stick cinnamon
  • 4 red bird’s eye chilis
  • 3 garlic cloves
  • 2/3 cup soy sauce
  • 1/4 cup rice wine
  • 1/4 cup fish sauce
  • 1 tsp sugar
  • 1 shallot
  • salt & pepper to taste
  • Basil, cilantro, and scallions

Sweet, Savoury & Spicy Pork Jowl

  • 3-4 pieces pork jowl
  • 1/4 cup chinese wine
  • 2-3 chili peppers
  • 2 cloves garlic
  • 1 small carrot
  • 1/2 cup cilantro leaves
  • 1/2 cup dark soy sauce
  • 4 tbsp fish or oyster sauce
  • 1 tbsp honey
  • 1/2 cup shallots
  • 5 tbsp sugar

Pork Jowl braised in a rich Tomato and White Wine Sauce

  • 2.5 – 3 lbs pork jowl
  • 1 cup canned chopped tomatoes
  • 2 medium carrots
  • 2 celery stalks
  • 2 cups dry white wine
  • 2-3 tbsp olive oil
  • 1 medium onion
  • 1 tbsp rosemary
  • 1 tbsp thyme
  • Salt & pepper to taste

British Pork Jowl Bacon Sarnie

  • 1-2 lbs cured pork jowl (ideally cut into thin slices)
  • ground pepper
  • bread buns
  • t tsp butter or spread
  • HP, brown sauce or ketchup

Instructions

Thai Pork Jowls

  • Dice your bird’s eye chili and your 3 garlic cloves into thin pieces. Dice your shallot.
  • Preheat your oven to 300 degrees Fahrenheit. Once your oven is ready, place your pork jowls into a braising pan and add water until the pork is halfway submerged.
  • Add your soy sauce, fish sauce, rice wine, sugar, garlic, chili, 1 stick of cinnamon, and salt and pepper to the water. Bring the pan to the boil on the stove and reduce it to a simmer.
  • Add a tight lid or foil to cover your pan and then transfer into the oven to cook for 2 hours. You know it’s ready when the meat looks tender.
  • De-fat the mixture by skimming off the liquid fat. Alternatively, you could refrigerate it and wait for the fat to solidify on the top.
  • Remove the meat from the liquid and break it into bite-size chunks and put them into a bowl.
  • Once you’ve removed the fat from the liquid mixture, add it to a saucepan and cook until reduced. It should be rich and syrup-like and not too thin.
  • Add your cooked pork back into the mixture on the stove and heat through. Adding in your diced shallots to fry as well.
  • Serve up your Thai-inspired pork jowl with garnishes of basil, cilantro, or even scallions.

Sweet, Savoury & Spicy Pork Jowl

  • Thinly chop your chili peppers and cilantro leaves and place them in a bowl. Then using the flat surface of your sharp knife, press the garlic cloves and then chop into fine pieces. Dice your shallot and carrot into thin slices.
  • Rinse your pork jowls with cold running water and then pat dry with a paper towel. Then place it into your ziplock bag or airtight container.
  • Add all of your wet ingredients and dry ingredient ingredients to your container of choice on top of the pork jowls. If you’re using a ziplock bag you’ll want to lightly squeeze the air out and zip the bag shut. You can shake the bag if you wish or you can massage the ingredients into the meat with your hands.
  • If you’ll be using an airtight container, you can put a tight lid on and shake the container around so the ingredients all mix. Alternatively, you could use your hands to mash everything into the meat and then place your lid on top.
  • Leave your meat to marinate in the refrigerator overnight.
  • The next day, pour some olive oil into a large pan and place the pork jowls into the pan. You can pour all the mixture in or you can use tongs to place just the meat into the pan. Cook on medium heat for 5-10 minutes making sure the jowls are cooked through. If you’ve poured in all the sauce, you can leave it to simmer and reduce it down on low heat.
  • You can add honey at this point or later on when you are serving. Let the sauce cook until it is sticky and thicker.
  • Serve with white or brown rice and garnish with honey and pepper.

Pork Jowl braised in a rich Tomato and White Wine Sauce

  • Cut and peel your 2 medium carrots into thin rounds. Dice your celery stalks into ½ inch pieces. Dice your onion into ¼ inch slices.
  • Preheat your oven to 300 degrees Fahrenheit. Whilst it warms up, sprinkle your salt and pepper onto the pork cheeks, you can rub it into the meat if you want to.
  • Add a couple of tablespoons into a skillet on medium heat and add the jowls, cook until the surface is brown on both sides. It should take 3-5 minutes. Remove from the skillet using tongs and place on the side in a bowl.
  • Add your chopped vegetables to the skillet and saute. Then pour in your cup of chopped tomatoes, 2 cups of dry white wine, and your rosemary and thyme. Stirring thoroughly with a wooden spoon or tablespoon to ensure it’s all mixed.
  • Add your cooked jowl and stir everything together, making sure your meat is evenly coated. Simmer in the skillet for a couple of minutes.
  • Cover your skillet and put it in the oven for 1.5-2 hours until it is tender. You know when it’s done when the meat falls apart.
  • Serve up with your sides and be generous with the sauce when plating up.

British Pork Jowl Bacon Sarnie

  • If your pork jowl is not already cut, then cut thinly cut with a sharp knife into ¼ inch slices.
  • Preheat your oven to 400 degrees Fahrenheit. Line a baking tray with parchment paper.
  • Arrange the bacon strips on the parchment paper, leaving 1 ½ inch between each strip. Cover the bacon with the other sheet of parchment paper to absorb excess oil from the meat whilst it cooks.
  • After 15 minutes remove the tray from the oven and remove the parchment paper from the top of the bacon. Then place the baking tray back into the oven for a further 5 minutes, keeping an eye on it so it doesn’t burn.
  • You’ll know the bacon is done when it’s a dark honey color. Arrange your bacon pieces in your bread buns and top with your choice of sauce. The British normally use Heinz Ketchup or HP sauce on their classic bacon rolls.

Cassie Marshall
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