What To Know
- Pork jowls, often referred to as “the bacon of the face,” are an overlooked but incredibly flavorful cut of meat that deserves a place in every meat lover’s repertoire.
- Braising pork jowls in a flavorful liquid breaks down the connective tissue, resulting in tender and juicy meat.
- Cured pork jowls can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
Pork jowls, often referred to as “the bacon of the face,” are an overlooked but incredibly flavorful cut of meat that deserves a place in every meat lover‘s repertoire. This guide will delve into the world of pork jowls, exploring their unique characteristics, culinary applications, and the best ways to cook them to perfection.
What Are Pork Jowls?
Pork jowls are the fatty cheeks of the pig, located on either side of the head. They are known for their marbled texture, which is created by the alternating layers of meat and fat. This marbling gives pork jowls their distinctive flavor and makes them incredibly tender when cooked properly.
Nutritional Profile
Pork jowls are a good source of protein, essential vitamins, and minerals. They are particularly rich in:
- Protein: Pork jowls provide a significant amount of high-quality protein, essential for building and repairing tissues.
- Vitamin B12: Vitamin B12 is crucial for red blood cell production and neurological function.
- Zinc: Zinc plays a vital role in immune function and cell growth.
- Iron: Iron is essential for carrying oxygen throughout the body.
Culinary Applications
Pork jowls are incredibly versatile and can be used in a wide range of culinary applications. They are particularly well-suited for:
- Smoking: Smoking pork jowls imparts a rich, smoky flavor that pairs well with the meat’s natural fattiness.
- Braising: Braising pork jowls in a flavorful liquid breaks down the connective tissue, resulting in tender and juicy meat.
- Frying: Frying pork jowls creates a crispy exterior and a tender interior.
- Curing: Curing pork jowls with salt and spices creates a flavorful and shelf-stable product that can be enjoyed for weeks.
Cooking Methods
There are several effective methods for cooking pork jowls, each resulting in a unique texture and flavor.
Smoking
Temperature: 225-250°F (107-121°C)
Time: 6-8 hours or until the internal temperature reaches 165°F (74°C)
Wood: Hickory, applewood, or cherry wood
Braising
Liquid: Chicken broth, beef broth, or water
Temperature: 275-300°F (135-149°C)
Time: 3-4 hours or until the meat is tender
Seasonings: Salt, pepper, garlic, and herbs
Frying
Oil: Vegetable oil or lard
Temperature: 350-375°F (177-191°C)
Time: 4-6 minutes per side or until golden brown
Curing
Salt: Kosher salt or curing salt
Spices: Black pepper, garlic powder, onion powder, and other spices of your choice
Time: 7-10 days in the refrigerator
Temperature: 38-40°F (3-4°C)
Health Considerations
While pork jowls are a nutritious food, they are also high in fat and calories. It is important to consume them in moderation as part of a balanced diet.
In a nutshell
Pork jowls are an underrated cut of meat that offers a unique flavor and texture. Whether you choose to smoke, braise, fry, or cure them, pork jowls are sure to become a staple in your culinary repertoire. So next time you’re looking for a flavorful and satisfying meal, consider giving pork jowls a try.
Questions We Hear a Lot
1. What is the difference between pork jowls and bacon?
Bacon is made from the belly of the pig, while pork jowls are made from the cheeks. Pork jowls have a higher fat content and a more intense flavor than bacon.
2. Can I substitute pork jowls for bacon in recipes?
Yes, you can substitute pork jowls for bacon in most recipes. However, you may need to adjust the cooking time and temperature slightly to account for the higher fat content of pork jowls.
3. How can I store pork jowls?
Fresh pork jowls should be stored in the refrigerator for up to 3 days. Cured pork jowls can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
