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Pork Jowl Recipe

This Pork Jowl Recipe features slow-braised pork jowl that's finished in a hot skillet until crispy and golden brown. Rich, tender, and packed with flavor, it's a delicious way to enjoy one of the most underrated cuts of pork.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the Pork Jowl
  • 2 pounds pork jowl
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
For the Braising Liquid
  • 2 cups chicken broth
  • 1 large large onion sliced
  • 4 garlic cloves
  • 2 bay leaves

Equipment

  • 1 Dutch Oven For braising the pork jowl
  • 1 Cast Iron Skillet For creating a crispy crust
  • 1 Cutting board For slicing the pork
  • 1 Chef's Knife For trimming and portioning
  • 1 Measuring spoons For seasoning
  • 1 Tongs For handling the pork while cooking

Method
 

  1. Pat the pork jowl dry with paper towels and season evenly with kosher salt, black pepper, garlic powder, and smoked paprika. Let rest for 20 minutes.
  2. Place the sliced onion, garlic cloves, and bay leaves in the bottom of a Dutch oven. Pour in the chicken broth.
  3. Add the seasoned pork jowl to the Dutch oven. Cover tightly and cook at 300°F for 2½ to 3 hours until fork-tender.
  4. Remove the pork jowl from the braising liquid and allow it to cool slightly for about 10 minutes.
  5. Slice the pork jowl into thick pieces using a sharp knife.
  6. Heat a cast-iron skillet over medium-high heat. Sear the pork jowl slices for 2 to 3 minutes per side until crispy and golden brown.
  7. Transfer the crispy pork jowl to a paper towel-lined plate and allow it to rest briefly.
  8. Serve immediately while hot and crispy.

Notes

  • Pork jowl becomes more tender when cooked low and slow.
  • Do not skip the final skillet sear for the best texture.
  • Cast iron helps create a restaurant-quality crust.
  • Save the braising liquid for soups or sauces.
  • Serve immediately for maximum crispiness.