Crispy Pork Jowl
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs 10 mins
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Total Time
2 hrs 20 mins
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Servings
6 servings
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Calories
340 kcal
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Course
Main Course
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Cuisine
American
Crispy Pork Jowl
Description
This recipe for Crispy Pork Jowl involves seasoning a fresh, unsmoked pork jowl with kosher salt and black pepper before baking it slowly at 300°F in a sealed baking dish with a flavorful broth mixture containing apple cider vinegar, hot pepper sauce, smoked paprika, garlic powder, and thyme. The sealed environment keeps the meat moist and allows the spices to permeate during the two-hour cooking time, resulting in a very tender jowl.
After baking, the jowl is sliced into ½-inch thick pieces and arranged on a baking sheet to be broiled close to the heat source for just a few minutes per side. This broiling step crisps the surface, giving the pork slices a browned, slightly charred finish that contrasts nicely with the soft, creamy interior. The salt sprinkle before broiling boosts savory flavor and encourages browning.
The pork jowl’s richness is notable; the original notes highlight it as almost pure fat, suggesting small servings around 2 ounces. The method suits cooks looking for a decadent, textured pork preparation that combines gentle, moist cooking with a finish that adds a crisp contrast. It can be served as a flavorful appetizer or a rich addition to a main dish.
The notes advise being prepared for potential splatter when broiling and offer alternative cooking methods like baking or pan-frying for the final crisping step. Leftover slices can be refrigerated up to four days and reheated gently. Eating the pork cold from the fridge is also suggested to enjoy its creamy texture.
Ingredients
- 1 pork jowl 1.5 pounds; use fresh jowl - not smoked or cured
- 1 teaspoon kosher salt Plus more for broiling; use just ½ teaspoon of any other salt, Diamond Crystal brand
- 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 thyme dried
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
- Crispy pork jowl is very rich; serve small portions around 2 ounces each.
- To avoid splattering during broiling, you can instead bake or pan-fry the sliced jowl until browned.
- Bake jowl slices at 400°F for 15-20 minutes per side or pan-fry over medium heat for crisping.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat leftovers gently in the microwave at 50% power with a paper towel to prevent splatters.
- Some prefer to eat the pork jowl cold directly from the refrigerator for its creamy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 2ounces | |
| Calories | 340kcal | 17% |
| Protein | 3g | 6% |
| Fat | 36g | 55% |
| Saturated Fat | 13g | 65% |
| Sodium | 630mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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