Relatively lean, yet very moist meat.

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..

Pork jowl, 2.5-3 pounds; Canned tomatoes, chopped, 1 cup; Carrots, peeled and cut into thin rounds, 2 medium; Celery stalks, diced into ¼ inch dice, 2; Dry red wine, 2 cups; Oil, few tbsp. Growing up I remember jowl bacon. So, what exactly IS this Hog Jowl that we speak of? Grease was everywhere: on the stove, on the wall, on the floor, and I think it was probably on the dog too. I’m glad you finally discovered it, and I’m in agreement with you that most people don’t know just what they’re missing.

All I’ve ever tried has been smoked, which gives it that bacon taste.

Join the discussion today. They serve it with a pepper jelly that is a little sweet. Thank you for sharing your suggestion with us and thank you for your visit today. Right about the first of the year, we were shopping in our local “Food City” grocery. So we went back to the store and bought about ten packages because the price was really low and they had even reduced the original price. Smile. Pork jowl. The bacon you typically purchase is made from smoked and cured pork belly.

)Seasoning with various spices and roasting. Let me know how it turns out if you try it.

-Steve, Hello Steve, I Googled smoked hog jowls and I ended up here! Any steamer should work, Your email address will not be published. I do appreciate your comments and hope that you’ll stop by for another visit with us… real soon.

Has anybody tried any of these techniques before and have anything to say about them or advice to give? My original plan was to cut it into chunks, brown it in a dutch oven and throw in a load of cabbage, and I may still use part of it for that, but now my game plan includes going back to the store tomorrow and grabbing a couple more packages . Check out our online store. Don’t you just love the Internet? It sounds disgusting, I know, but even the younger generation fight over this when his Momma puts it on the table for Sunday dinner! [Chef&Taste] Pork Set (No.7) $ 208.00 $ 158.00. You’ve got some great photos and the videos are just as nice. Jowl in Tomato and Wine Sauce. Required fields are marked *, Rate this recipe NO wrapping food in Aluminum foil to freeze. We’ll show you how easy it is to slice it for frying, ... Hi Linda, I’m thankful you found Taste of Southern and our How To Fry Hog Jowl recipe. This can be put together in 2 minutes and adds a ton of flavor to any meal. -Steve. Be Blessed!!! -Steve. love your web site thank you for sharing, can I use smoke jowls in potato soup, Hi Lola, I don’t see why not. This jowl bacon does not give me headaches. Slowly bring to a boil over medium-high heat. I fried them on a panini maker and had no oil splatter mess to clean up. Do stop by for another visit with us… real soon. From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, photography by Deborah Whitlaw Llewellyn (Pelican Publishing, 2014).Chef Jennifer Hill Booker is a Le Cordon Bleu-certified chef, cookbook author, reality TV personality, culinary educator, business owner and GA Grown Executive Chef for the GA Department of Tourism and Travel. All Rights Reserved. I’m just wondering how you’ve gone through 75 years of life and never tried hog jowl.

Fried Hog Jowl:  You’ll need this, a Hog Jowl, smoked and cured. Part of the jowl can be cut into hunks for seasoning of beans and greens. It is normally the first thing around here in Northeast Thailand that kids learn to cook. Smile. -Steve. No doubt it will be great…just a little smaller hunks to work with. We saved all the grease and used in our vegetables. Back when I was still in the Army, when we worked with explosives or I was running a weapons range, I literally had to strip on the porch, or my wife would get horrific headaches.

This will prevent it from falling apart when you slice it. I’m glad you enjoy it as well. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. I found your site and loved the pictures of how to fry hog jowl bacon. Slice the jowl thick against the grain. The older type of stores that are independently owned would probably be more than likely to carry it. Hi Linda, I like that idea. I like it a little thick so these pieces are a good quarter of an inch thick or more. When it’s done, remove it from the pan and place it on a couple of sheets of folded paper towels and let it drain a bit. Add salt and pepper to the greens and jowls to taste. Slicing the rind as you mentioned is a great idea. Required fields are marked *. But we always use it fresh not cured.


Be Blessed!!! My father and mother owned a small country grocery store. ALL RIGHTS RESERVED. Uhhh… why wasn’t I around for these things? Don’t be afraid, they would like to know you’re interested in it. A friend had a pig butchered and processed and gave us the parts he didn’t know what to do with. Well, it’s Bacon. Let’s try to stay focused. I love fresh side pork too and there’s really little difference in taste. I've heard many people say that pork jowl is a lot like pork belly in a lot of ways so I wonder if I couldn't use my jowl in a recipe like this...yum! // Leaf Group Lifestyle, Cooking Times for Smoking Meat in an Electric Smoker. I’ll freeze these to be used later as seasoning meat when cooking up Pinto Beans, Black Eye Peas and other dishes. Thyme, 1 tbsp. I’m sure my youngsters won’t try it but I’m an adventurous eater in my old age. Although it tastes similar to bacon, it has a texture that remains firm during long cooking times. Loved the “Field Meeting” you held with your animals. This is skin side up. In a bowl or ziplock bag, add the oyster sauce, garlic, and salt to the pork. I agree I remember my Grandpa would refer to it as smoked joe. Thanks. Wowzers!! Thanks again. Braising with liquid, generally with Asian seasonings like soy sauce, fish sauce, rice wine etc. Charlotte Johnson is a musician, teacher and writer with a master's degree in education. Quick view. -Steve, when we have hog jowls we roll them in flour and add alittle oil to pan to get them frying crispy and brown good with fried eggs for breakfast they are awesome. You’ll need to turn them as needed so they don’t overcook in any one place. You can also use it to season up Pinto Beans, Butterbeans, Black Eye Peas, or even your Collard Greens. Hog Jowl is one of my favorite seasonings. We visit South Carolina a good deal and the next time I’m in your area, I’m going to stop by if you’ll allow me. Thank you in advance for sharing your thoughts and comments with all of our readers. Pork belly sous vide for 24 hrs with some type of marinade (pick your poison) and then chilled, compressed and seared before serving is as close to heaven as I may get. It’s typically a very low price and good quality. -Steve. If you have BI-LO they have hog jowl… and also IGA..In fact I think most meat markets do have it this time of year… except Food Lion….You may have to ask the meat manager! Remove the fat and place the remaining braising liquid in the food processor again with some honey. I find this very confusing. I’ve never made them and don’t have a steamer basket so am considering my instant pot? Thank you for the recipe suggestion, I’ve added it to my list. She has contributed to a variety of websites, specializing in health, education, the arts, home and garden, animals and parenting. Maybe once we start getting some fresh tomatoes around here, we’ll give it a try. Bring the water to a boil. I appreciate your visits, and do hope that you’ll continue to visit with us again… real soon. There are few parts of the animal for which this is true. New year’s day I simmer my sauerkraut, chopped fried smoked jowl and some fat and ladle on top of my braised pork butt and mashed potato.. sided with wilted lacinato kale.. oh! The outside is crunchy, the inside is chewy and there’s just enough fat to make it have that luscious bacon flavor that drives people nuts. Yes, this recipe was with fresh! Keep the grease from any bacon and use it when making popcorn – GOOD! Did you you FRESH jowl? And for seasoning, I prefer it over ham hocks. An onion, a full can of chipotles in adobo, 4 cloves garlic, 2 tablespoons molasses, a cup of orange juice, and a cup of white vinegar in the food processor make up the braising liquid. My husband LOVES the grease drizzled over lettuce. This looks so yummy!

I appreciate your comments and that you’re willing to share our site with your friends and family. It is a tradition to have Cabbage, Blackeye Peas and Jowl Bacon on New Years Day. The 7-hour cook is just for the sauce–or are is the pork jowl in it? It’s good stuff. Use leftover grease just as you would any type of bacon grease for seasoning and cooking. We used ham hocks in our Southern Collard Greens Recipe, here on Taste of Southern. And beer. Oyster sauce, just enough to coat all surfaces.

I think the markings on this one is what caught my attention the most. I can’t wait to try some of your recipes as well. Be Blessed!!! I appreciate you sharing the info and I do hope you’ll stop by again… real soon. thanks again. So, Sign Up NOW, and we’ll look forward to seeing your name on our list very soon.

Be Blessed!!! Tags: black eye peas, cornbread, cured, fried hog jowl, hog jowl, main dishes, New Years, pork, seasoning, side dishes, smoked, southern traditions, Steve Gordon, Taste of Southern. I hope you find some soon. Just pick out the one that suits your fancy. You’ll find Hog Jowl in all types of shapes and forms, large pieces and small, when you go to purchase it. Hi Beatrice, You should look for some independent type of grocery store in your search of hog jowl. The rind was saved and nailed to the trees for birds in the winter. Hog jowls make the best damned bacon you’ve ever tasted. Coffee Berbere Braised Beef Tacos with Cantaloupe Salsa. Quick view. As a cured and smoked meat in America is called jowl bacon or, especially in the Southern United States, or hog jowl. Looks excellent!