Go Back
Dravid

Pork Jowl Recipes

Tender pork jowl slowly braised with a savory, slightly spicy cooking liquid, then sliced and broiled until the edges are beautifully browned and crisp.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Pork
  • 1½ lb fresh pork jowl
  • 1 tsp kosher salt
  • ½ tsp black pepper
Braising Liquid
  • 1 cup chicken broth
  • 2 tbsp apple cider vinegar
  • 1 tbsp hot pepper sauce
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp dried thyme

Equipment

  • 1 Baking Dish For braising the pork jowl
  • 1 Mixing Bowl For combining the braising liquid
  • 1 Sharp Knife For slicing the cooked jowl
  • 1 Cutting board For slicing the pork
  • 1 Broiler-Safe Baking Sheet For crisping the sliced jowl

Method
 

  1. Preheat the oven to 300°F. Place the fresh pork jowl in a baking dish and season it with kosher salt and black pepper.
  2. Combine the chicken broth, apple cider vinegar, hot pepper sauce, smoked paprika, garlic powder, and dried thyme. Pour the mixture around the pork jowl.
  3. Cover the baking dish tightly with foil. Bake for about 2 hours, or until the pork is very tender.
  4. Carefully remove the pork from the hot baking dish and transfer it to a cutting board. Let it cool briefly, then slice it into pieces about ½ inch thick.
  5. Arrange the slices in a single layer on a broiler-safe baking sheet. Place them about 6 inches below the broiler and cook for 2–3 minutes per side, watching closely, until browned and crisp.
  6. Remove the pork from the broiler and let it rest for a few minutes. Serve warm with your favorite sides or dipping sauce.

Notes

  • Use fresh, uncured pork jowl for this recipe.
  • Don't remove all the fat before cooking; it helps keep the pork juicy.
  • Make sure the braising dish is tightly covered.
  • Slice the cooked pork before broiling so the edges can become crisp.
  • Watch the pork carefully under the broiler because the fat can brown quickly.
  • Serve with something acidic or fresh to balance the richness.
  • Refrigerate leftovers in an airtight container for up to 4 days.
  • Reheat gently in the oven, skillet, or air fryer for better texture.