What to do with Pork Jowl?

Source: Culinaryarts via Google Images. In a recent order from our favorite pork supplier “Babes in the Woods” we decided to get a special cut of piggy. The JOWL! The jowl, also known as the cheek, can be a tender and delicious cut of meat when prepared properly. My first experience with pork jowl was during a culinary adventure at Eola, with my friend the “Super Fox.” It tasted like a delicious spare rib; tender and glazed with a sweet Asian sauce. It was my favorite tasty nibble from that meal and I have not forgotten it since.

So here we are with this beautiful cut of jowl and no idea what to do with it. So I have begun gathering ideas and recipes from the internet. Here is what I have so far. 

Pork Jowl Asian Barbeque
http://www.smithfield.com/recipes/recipe/pork-jowl-asian-barbeque-sticks

Thai Styled Pork Jowel
http://www.daydaycook.com/recipe/1/details/314/Thai-Style-Pork-Jowl.html

Sichuan Braised Pork Cheek
http://www.seriouseats.com/recipes/2012/01/sichuan-braised-pork-cheeks-recipe.html

Pork Cheeks Braised in Tomato Wine Sauce
http://www.seriouseats.com/recipes/2012/01/pork-cheeks-braised-in-tomato-wine-sauce-recipe.html

 

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