Crispy Pork Jowl

Name: Crispy Pork Jowl
Prep time: 10 min
Cook time: 2 h 10 min
Total time: 2 h 20 min
Yield: 6 servings
Ingredients: 1 pork jowl; 1 teaspoon Diamond Crystal kosher salt; ½ teaspoon black pepper; 1 cup chicken broth; 2 tablespoons apple cider vinegar; 1 tablespoon hot pepper sauce; ½ teaspoon smoked paprika; ½ teaspoon garlic powder; ½ teaspoon dried thyme

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 20 mins
Servings
6 servings
Calories
340 kcal
Course
Main Course
Cuisine
American

Crispy Pork Jowl

Winston Campbell

Report

Pork jowl is a delightfully fatty cut, best enjoyed in small quantities. Start by braising it to soften any connective tissue, then brown it to crispy perfection.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

1 pork jowl 1.5 pounds; use fresh jowl - not smoked or cured
1 teaspoon Diamond Crystal kosher salt Plus more for broiling; use just ½ teaspoon of any other salt
½ teaspoon black pepper
1 cup chicken broth
2 tablespoons apple cider vinegar
1 tablespoon hot pepper sauce
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon dried thyme

Add to Shopping List

Instructions

Preheat the 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 the sauce into the pan.
Cover the pan tightly with a double or even triple layer of aluminum foil. It must be completely sealed with no gaps.
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).
Remove the foil (carefully - hot steam will escape). Transfer the jowl to a cutting board. Using a sharp chef’s knife, slice it into ½-inch-thick slices.
Arrange the slices in a single layer on a broiler-safe baking sheet. Sprinkle them with more salt. Place the baking sheet 6 inches below the broiler for around 2-3 minutes per side to brown and crisp up the fat.
Serve immediately.

Notes

I wasn't sure how to calculate the nutrition information, so I used the nutrition information for Smithfield® Pork Jowl Bacon. It's not 100% accurate, but it should give you a general idea.
Keep in mind that eating this pork cut is almost like eating pure fat, so you’ll want to serve very small portions of it. One jowl makes about six 2-ounce servings, and although the servings might seem small, they’re very appropriate considering the richness of the dish.
When broiling the jowl slices, there will be some splattering in your oven. If this is an issue, you can opt for baking or pan-frying instead. You can bake the jowl slices in a 400°F oven until browned, for about 15-20 minutes per side, or pan-fry them over medium heat on both sides until browned.
You can keep the leftovers in the fridge, in an airtight container, for up to four days. Reheat them in the microwave at 50% power, placing a paper towel on top to prevent splatters. I sometimes like to eat the leftovers cold, straight out of the fridge. They're so creamy and flavorful when eaten this way.