I like to serve it sliced over mashed cauliflower. The leftovers are delicious, and you can enjoy them reheated or even cold. If you like rich, fatty cuts of meat, you will love pork jowl. Once braised and browned, it’s a wonderfully melt-in-your-mouth treat. Just remember that its richness and fattiness mean that it should be enjoyed sparingly. Serve about two strips per person - it’s more than enough!
Ingredients
Recipe Card
Pork Jowl: The jowl can be found below the cheek, right behind the jaw. This ultra-fatty cut is great for making homemade cured bacon. It’s even fattier than pork belly! But if you want a simpler and faster way to cook it than curing, I recommend braising it to soften the connective tissues, then broiling or baking it to brown and crisp up the fat. Make sure to use fresh jowl in this recipe, not smoked or cured. To season: Kosher salt, black pepper, garlic powder, smoked paprika, and dried thyme. For the braising liquid: Chicken broth, apple cider vinegar, and hot pepper sauce.
You can also pan-fry the slices on both sides until browned, although you will need to do so in several batches. Preheat your oven to 300°F. Place the jowl in a rimmed baking dish large enough to fit it (I typically use an 11 X 8-inch baking dish). Season it with salt and pepper. In a jar or a bowl, add the broth, vinegar, hot pepper sauce, smoked paprika, garlic powder, and dried thyme. Whisk or shake well to combine. Pour this braising liquid into the pan. Bake the jowl until very tender, for about 2 hours. Remove the pan from the oven and switch the oven to broil. Set an oven rack 6 inches below the flame (not directly below). Arrange the slices in a single layer on a broiler-safe rimmed baking sheet. Place the baking sheet 6 inches below the broiler for 2-3 minutes per side to brown and crisp up the fat. Serve immediately. I sometimes like to eat the leftovers cold, straight out of the fridge. They’re creamy and flavorful when eaten this way.
