Solita Makes – Pork Jowl

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We had purchased pork jowl (also known as pork cheek) from Babes in the Woods but didn’t really know what to do with it. I started to research different methods of preparing pork jowl and collected different recipes on another post called What to do with Pork Jowel? We decided to try it Italian style. Sol recalls a recipe that he made while in Italy called guanciale  and thought that this beautiful piece of meat would be best prepared with red wine. The recipe is relatively simple. We even hit the easy button and used Harris Teeter’s pre-cut onion/carrot/celery (Mir Poix) to cut down on chopping time. The recipe calls for searing and then slow cooking. Our cast iron dutch oven was just the right vessel for the job! The pork cheek went straight from stove top to oven. The results were fatty, pork LICIOUS!

 

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