Passion for Pork

Cooking pork jowl

Admin - Wednesday, July 25, 2012
Roasted pork cheek from Hakkasan restaurant

Pork jowl, or pork cheek, has become one of my favourite pork cuts in recent years. It’s usually used in making sausages or in Italian cooking, cured into guanciale.

But I came to love this cut through Asian dishes where it’s roasted or stir-fried. Sliced pork jowl has a distinctive “bite” that gives it a fantastic edge over more common cuts like chops.

You can find pork jowl in Asian supermarkets like T & T where it’s not expensive at all. Here are two easy ones to get started. I would serve these with rice vermicelli or white rice, and some Chinese greens.

Thai-style Pork Jowl

From DayDayCook

2-3 pieces of pork jowl
Some honey

Marinade ingredients:
1/2 cup of shallot
1/2 cup of cilantro leaves
2-3 chili peppers
1/2 cup of dark soy sauce
5 tablespoon of fish sauce
1/4 cup of chinese wine
7 tablespoon of sugar

Marinate the pork jowl overnight. Heat up some oil in frying pan on high heat. Cook the marinated pork jowl on medium heat until both sides are fully cooked, about 5 minutes on each side. Brush with honey and cook until slightly charcoaled. Let it cool and serve.

Pork Jowl with Brown Sugar Rub

From eatingclub vancouver

Make a wet rub of brown sugar, Worcestershire sauce, grated garlic, sesame oil and a touch of Maggi seasoning. Rub it over 1 pound of pork jowl. Marinate for up to two days. Pan fry then slice to serve.