Pork Jowl Recipe

Dry cure (quick)

Pat the pork jowl dry with paper towels. Combine kosher salt, brown sugar, black pepper and smoked paprika in a small bowl. Rub the mixture evenly over the entire surface of the pork jowl, pressing to adhere. Place the jowl in a shallow container or zip-top bag and refrigerate uncovered or loosely covered for 2–4 hours to allow the flavors to begin penetrating. (If you prefer a stronger cure, refrigerate up to 12–24 hours.)

Preheat the oven to 300°F (150°C). Remove the jowl from the refrigerator and let sit at room temperature for 15–20 minutes while you prepare aromatics.

Heat a heavy ovenproof skillet or Dutch oven over medium-high heat. Add the olive oil and swirl to coat. When shimmering, place the pork jowl fat-side down (if it has a visible fat cap) and sear without moving for 3–4 minutes until deeply browned. Turn and sear the other sides 2–3 minutes to color all sides. Use tongs to hold and color edges if needed.

Remove the jowl to a plate. Reduce heat to medium and add the sliced shallot to the pot. Sauté 2–3 minutes until softened and translucent. Add the crushed garlic and cook 30–45 seconds until fragrant (do not brown).

Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce by half, about 1–2 minutes.

Add the chicken stock, bay leaves, and thyme sprigs to the pot. Return the pork jowl to the braising liquid (partially submerged—fat side up). Bring the liquid to a gentle simmer on the stove.

Cover the skillet or Dutch oven with a lid or tightly with foil and transfer to the preheated oven. Braise for 1 hour 45 minutes to 2 hours, or until the pork jowl is fork-tender and the internal temperature reaches about 190–200°F (88–93°C). Check once halfway through; if liquid is evaporating too quickly, add up to 1/2 cup more stock or water.

Remove the pot from the oven and transfer the jowl to a cutting board. Tent with foil and rest 10 minutes. Meanwhile, skim off excess fat from the surface of the braising liquid with a spoon and place the pot over medium heat on the stove.

Bring the braising liquid to a simmer and reduce about 5–8 minutes until slightly thickened, or swirl in 1 tsp of cold butter (optional) to gloss the sauce. Stir in the apple cider vinegar and taste; adjust seasoning with salt and pepper as needed. Add chopped parsley and optional chili flakes.

Slice the pork jowl across the grain into 1/4- to 1/2-inch slices. Spoon pan sauce over slices and serve warm. Pork jowl can be served over creamy polenta, mashed potatoes, rice, or thinly sliced for sandwiches or crostini.