Premium Pork Jowl Recipe

Prepare the cure

In a small bowl combine kosher salt, brown sugar, crushed garlic, crushed peppercorns (use a mortar and pestle or heavy pan to crush), and pink curing salt if using. Stir until evenly mixed.

Trim and rub

Pat the pork jowl dry with paper towels. Place on a cutting board and, if there is an excess flap of skin, trim to a neat rectangular piece about 1–1.5 inches thick. Rub the cure mixture all over the jowl, pressing so it adheres. Tuck thyme sprigs around the meat.

Cure (quick method)

Place the rubbed jowl in a resealable plastic bag or nonreactive container. Press out excess air and refrigerate. For a quick cure, let sit 24–48 hours, turning and massaging the jowl once or twice during that time so the cure redistributes. If you used curing salt, 24 hours is sufficient; without it, 36–48 hours gives more flavor.

Rinse and dry

After curing, remove the jowl from the bag, rinse thoroughly under cold water to remove excess salt and sugar, and pat completely dry with paper towels. Place on a rack set over a tray and refrigerate uncovered for at least 4 hours or overnight to form a tacky pellicle (this helps develop a nice crust when searing).

Cook (pan-sear method)

Heat a heavy skillet (cast iron preferred) over medium heat until hot. Add the neutral oil and swirl to coat. Place the jowl in the pan, fat-side down first if one side has more fat, and sear without moving 3–5 minutes until deeply browned and crisp. If the jowl is thick, reduce heat to medium-low and continue to cook 6–8 minutes per side, flipping once, until internal temperature reaches 145°F (63°C) and the fat is rendered and tender. Add the butter and thyme in the last 1–2 minutes, spooning the butter over the jowl to glaze.

Rest and slice

Transfer the cooked jowl to a cutting board and let rest 5 minutes. Slice thinly against the grain into 1/8–1/4-inch slices for serving. Reserve any pan juices for spooning over slices.

Season the slices lightly with freshly ground black pepper. If you like, warm the microgreens briefly in the residual pan butter (30 seconds) or serve them fresh on the plate.

Arrange slices on a serving board or plates, drizzle with a little of the reserved pan juices or melted butter, garnish with microgreens or parsley, and serve with lemon wedges on the side to brighten the rich pork.

Storage: Refrigerate leftover cooked jowl in an airtight container up to 4 days. Reheat gently in a skillet over low heat to avoid overcooking.